Procedure for arbi sabji(taro root curry recipe):

Pressure cooking:

1. Rinse 1/2 kg of taro roots(arbi sabji) 3-4 times under running water in order to remove dirt.
2. Add in the pressure cooker.
3. Pour 2 glasses of water.
4. Cover the lid and pressure cook for 4 whistles.
5. When the pressure goes on and arbi becomes soft.
6. Filter the water and let it cool.

Blending masala and soaking tamarind:

1. Add 1/4 cup of dry coconut, 1 cup of onions and green chillies.
2. Blend to a smooth paste and set aside.
3. Blend a cup of tomatoes and set aside.
4. Soak a small lemon-sized tamarind in a cup of hot water.

Making curry:

1. Heat a pan over a medium flame and add 3/4 cup of oil.
2. Add onion and coconut paste.
3. Add 1 tablespoon of ginger and garlic paste.
4. Fry until the raw smell goes.
5. Add tomato paste and mix well.
6. Add a tablespoon of oil and 4 pinches of turmeric.
7. Also, add 1/2 teaspoon of garam masala powder.
8. Add a tablespoon of red chilli powder and the required salt.
9. Stir and fry for a minute.
10. Now remove the skin and add the boiled arbi pieces to the pan.
11. Gently stir to coat them with the spice mixture.
12. Add tamarind juice and a cup of water and mix well.
13. Let them cook for 5 minutes, allowing the flavours to blend together until the curry thickens.
14. Switch off the fire and take it into a serving bowl.
15. Before serving, garnish the arbi sabzi curry with freshly chopped coriander leaves to add a fresh and aromatic touch.
16. Serve arbi sabji with rice and papad
17. Can enjoy Arbi sabzi with naan or roti.