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| 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
- Cumin seeds (jeera)
- Chili pieces
- Jambu :
- 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.
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| 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)
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| Crushed Arbi |
- Once water starts boiling add crushed Arbi pieces in boiling water in wok.
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| Crushed Arbi added to boiling water and spices |
- Mix nicely. Cover and cook on low heat for 10 minutes, stirring once or twice.
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| After 10 minutes |
- Add 100 ml water, mix and cover. Cook on low heat for 10 more minutes.
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- 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.
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| 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.
