पिनालू(अरबी) थेचवाणि /अरबी की रसेदार सब्जी /Taro roots vegetable /अरबी की रसदार सब्ज़ी

Arbi/Pinaloo /Taro Root Thechwani 

अरबी /Taro root/Pinaloo(in Kumaon Arbi is called pinaloo) is starchy bulb of the plant. Taro roots as well as leafs are used to make vegetable. Crisp Taro root fries are to die for. 

Thechwani /थेचवाणि is typical Kumaoni preparation. It is called थेचवाणि because instead of chopping the vegetable it is crushed by beating with heavy object. Thechna in kumaoni means beating with heavy object. Potatoes, Raddish, Arbi are the three main vegetables prepared using this method. Iron kadai (iron wok) is used for cooking. #Jambu is the herb which is used in cooking in Uttarakhand. It is indigenous to upper regions of Uttarakhand hills it's botanical name is Allium Stracheyi. #Gandhreni is root of plant grows in upper region of Himalaya. 

Preparation Time : 10 minutes 

Cooking Time : 30 minutes 

Servings : 4 medium servings

Nutritional value (approx) of sabzi made from 259 g Arbi :

Energy : 240 kcal 

Carbs: 68 g

Proteins : 4g

Sugars : 2g

Fats : 3g

Dietary Fibers : 11.5 g

Potassium : 1480 g

Sodium : 2.28g

Cholesterol :0g

Rich source of vitamins of B group 

Vitamin A, C, E, K

Extremely rich source of Calcium. 

Rich in Iron, Magnesium, Manganese, Zinc abd Selinium. 

Rich in antioxidants namely Crypto-xanthin and Beta-carotene. 

Ingredients Required for Taro root vegetable / Pinaloo Thechwani :

• Arbi /Taro roots /Pinaloo : 250 gm 
• Red dry chili:1
• Jeera (cumin seeds) :1teaspoon 
• Jamboo :1/2teaspoon 
• Mustardoil/Clarifiedbutter:1tsp
• Gandereni : 1Pinch (optional) 
• Asafoetida : 1/4 teaspoon 
• Salt :1teaspoon 
• Water 500 ml approx 

Directions For Making Arbi ki rasedaar sabzi /Pinaloo Thechwani 

• Wash and dry Arbi. 
• Break the chili to prices, remove the seeds. 
• Keep iron Kadai on stove and switch on the heat. 
• Put oil/ghee in kadai and when oil/ghee is hot add 

1. Cumin seeds (jeera) 
2. Chili pieces 
3. Jambu :
4. Gandhreni 

• Cook on low heat for 10-15 seconds. Seeds will splutter and aroma of cooked spices will come. Add hing. 
• Immediately add 250 ml water. Do not let the sources burn /become black 
• Add salt and let the water with salt and spices boil. 

Cooked spices and water 

• While water is coming to Boil, peel Arbi. 
• Place the peeled Arbi in a thick cloth, wrap the cloth around them and hammer the peeled Arbi with grinding stone /pestle or rolling pin. Crush them to small pieces (not tiny or paste) 

Crushed Arbi 

• Once water starts boiling add crushed Arbi pieces in boiling water in wok. 

Crushed Arbi added to boiling water and spices 

• Mix nicely. Cover and cook on low heat for 10 minutes, stirring once or twice. 

After 10 minutes 

• Add 100 ml water, mix and cover. Cook on low heat for 10 more minutes. 

• Add remain water, mix. Check for salt and spiciness. Adjust seasoning according to your taste. 

• Bring the heat to high. Give one last boil. Switch off the heat and immediately remove the cooked vegetable in serving bowl. 

Pinaloo Thechwani Arbi ki rasedaar sabzi 

• Serve hot with wheat flour roti or madua(ragi /finger millet) roti. 

Tips : 

• Always check the hotness of chilli before using. 
• Apply oil on palm before peeling Arbi to avoid itching. 
• Never add raw Arbi to hot oil. Else the vegetable will cause itching in throat when eaten. Always add Arbi in boiling water with tadka in it. 

Suggested Variations:

• Gandhreni, Jambu are easily available in kumaoni Kitchen as they are intrinsic part of Kumaoni cooking. In it's absence only hing, jeera abd red chili will be great. 
• Iron wok adds the zing to the cooked vegetable so preferably use iron wok. In it's absence any other thick bottom cooking vessel will do. 

Aloo gutuk ( Potato vegetable Kumauni Style)

Aloo gutuk

Potatoes are grown in Kumaon region of Northern India in large quantity,  may be that is why  we Kumauni are very fond of Potatoes. If ever you get chance to go to Kumaon you will see  in all the places where taxis and bus stop,  shop selling hot spicy aloo Gutuk , tangy Kheere ka raita, hot Pakodas and steaming hot tea. The combination of Aloo Gutuk and Pahari Kheere ka raita is simply lip smacking. In Kumaon aloo Gutuk are made along with singal (a fried sweet made of rice flour / semolina) and ever green raita.

When we used to go to Almora from Lucknow we used to wait eagerly for Garam Pani (a small town where bus and taxi used to stop) because the aloo Gutuk used to be best there and we used to be so hungry by then that we used to eat plate full after plate full of Gutuk and raita. The aroma and taste lingers till now in my memory.

Preparation Time: 10 min.

Cooking Time: 30min.

Servings: 6-7 Medium Servings

Ingredients Required for Making Aloo Gutuk:

500 gm. Potatoes

1 Tea spoon Cumin Seeds

1/2 Tea spoon Mustard seeds

3-4 Whole Red Chilies

Cumin Seeds, Mustard seeds and Red Chilies

1/2Tea spoon Jambu ( herb grown in higher region of Kumaon and Nepal) (optional)

Jambu

Pinch of Asafoetida

1/2Tea spoon Turmeric Powder

1 Tea spoon Red chili Powder

1 Tea spoon Anar Dana Paste / Amchur

Salt to taste

20 ml. Mustard oil / Ghee / or any other cooking oil.

Coriander leaves for garnishing.

 Direction for Making Aloo Gutuk:

 

Peel, wash and cut potatoes to long 1cm. thick pieces.

Potato pieces

Take oil in a thick bottom wok and heat on high flame.

Add mustard seeds, cumin seeds, red chilies and Jambu.

Red chili, Jambu, Cumin seeds, mustard being cooked in oil

When the cumin seed splutter and chilies become dark in color (not black) add asafoetida and potato pieces.

Potatoes added to oil and seasonings

Mix nicely and add turmeric powder, chili powder salt and mix nicely.

Spices mixed to potatoes

Cover and cook on low flame for 10-15 min. with occasional stirring.

The color of potatoes will become golden brown,.

Potato cooked to golden brown color

Sprinkle 25-30 ml. water and mix.

Cover and cook till all water gets soaked in potato pieces.

Add anar dana paste / amchur mix and cook for a min.

Cover and switch off the gas.

Take out in a serving bowl and garnish with finely cut coriander leaves.

Add caption

Serve steaming hot Gutuk with roti, puri along with Pahari Tangy Kheere Ka Raita / thick curd.

Tips:

Mustard oil / ghee give the best result so try it once before you change to oil of your liking.

Do not allow the cumin seeds become black.

Jambu is an herb grown in higher region of Kumaon and Nepal so may not be available everywhere but Aloo Gutuk can be made without jambu also.

In the absence of anar dana and amchur serve the Gutuk with a wedge of lemon.

Oil amount should not be reduced but can be increased if you want.

Suggested Variations:

Instead or raw potatoes, potatoes can be boiled and peeled and cut then used to make Gutuk.