This homestyle Dahi Wali Arbi is a sabzi with pan-fried taro root in a tangy dahi-based gravy. It's mild, yet hearty and comforting. Have it ready in under 30 minutes and serve it with stuffed paratha in a spread of Indian dishes for a delicious dinner.
Boil the taro root in a pot until it's fork tender all the way through to the middle, about 10-15 minutes depending on the size. Rinse the taro roots in cold water until it's cool enough to handle.
Peel the taro root and discard the skin. Cut it lengthwise down the middle. Then cut it into ¼ - ½" thick semi-circles.
Add ghee into a pot on medium heat. Once the ghee is hot, add the taro and pan fry until it's golden brown. Don't over fry, otherwise it'll become slimy.
Slice the serrano pepper into fourths lengthwise. Then, add the ajwain, asafoetida, salt, turmeric, and chopped serranos into the pot with the taro. Toss the spices to coat the taro, then add the dahi and water into the pot.
Give everything a really good stir together in the pot. Simmer the gravy, about 5-10 minutes, until it thickens up to coat the taro. Add in chopped cilantro.
Serve while warm with roti or stuffed paratha.
Notes
Make sure to salt the sabzi well, just as you may salt a potato, otherwise the sabzi will be bland.
Substitute ajwain with cumin seeds.
Substitute the asafoetida with equal amounts of onion powder and garlic powder to make this dish gluten-free.