Also commonly referred to as taro root or colocasia, Arbi is a starchy root vegetable widely used in Indian, Southeast Asian, and African cuisines. Its brown, fibrous skin covers creamy white flesh marked with purple spots. Arbi is mildly nutty and earthy, tender and slightly sticky when cooked. In Indian cuisine, Arbi is one of the favourite ingredients because of its versatility: it can be fried, roasted, boiled or mashed and absorbs flavours of spices and other seasonings. Arbi is rich in dietary fibre, vitamins E and C, potassium, and magnesium, making it beneficial for your digestive functions and heart health. Its food content includes resistant starch, which can effectively regulate blood sugar and improve your gut health. You ought to cook Arbi because eating it raw contains oxalates, which will be toxic or irritating if digested. In Indian preparation, arbi is often a dry or semi-dry curry accompanied by the flavours of turmeric, cumin, coriander, ajwain, or carom seeds. The dish is usually enjoyed with roti or paratha. Arbi may be fried into a crispy chip, fritter, or simmered in a yoghurt-based gravy with spices for a creamy, tangy preparation. Arbi features in many traditional recipes in regions like Gujarat, Maharashtra, and Bengal. Its distinctive texture is a wonderful substitute for potatoes in many dishes. Arbi can find multiple uses - as the main ingredient in vegetarian dishes or as a side dish - and occupies a special place in Indian and global cuisines alike for its flexibility and health benefits.

• 1 1/5 tsp carom seeds
• 1 tsp coriander powder
• 1 tsp amchur
• 1 tbsp coriander leaves
• 1 tsp red chilli powder
• Salt
• Oil

• To make arbi recipe in a pressure cooker, first, wash the colocasia roots (arbi) properly, making sure to remove the dirt or mud particles stuck around them.
• The skin of arbi is very hard; hence, one needs to be careful and clean it nicely before proceeding to cook. Once cleaned, you can leave its skin during cooking as it can be peeled more easily after being cooked.
• Pour adequate water into your pressure cooker to fully submerge the arbi. The arbi should cook evenly, thus not developing some hard regions that are raw.
• Depending on the size of the cooker, about 2 cups of water will do for 4-5 arbi roots.
• Close the lid of the pressure cooker and set it on medium heat.
• Once it whistles, reduce the heat and let it cook for 5-7 minutes.
• Pressure cooking will cook the arbi quickly and evenly. If you have a batch of more, you can wait a couple of minutes, but not too long; otherwise they might turn out to be overcooked.
• After the cooking time is complete, turn off the heat and let the pressure release naturally. Once the pressure has been released, carefully open the lid. You'll find that the barbie is cooked and tender but still firm enough to hold its shape.
• Now you can easily peel off the skin since it becomes soft during cooking. Gently pull the skin off by hand or scrape it off using a knife. If preferred, you can lightly press the arbi to flatten it out-this makes it even more receptive to the spices and oil later.
• At this point, you can fry it to make it crispy or use it as is.
• Frying will add a delightful texture with the golden-brown crunchy exterior and soft fluffy interior. The fried one can be tossed with spices and garnished with fresh coriander for added flavour.
• The recipe of arbi cooked in a pressure cooker is fast and easy and is out ready for such numerous dishes prepared.