#BP26 Every bite of arbi is hidden in the taste of home, which still evokes childhood memories. Arbi (Colocasia/Taro Root) ka achar is a fantastic way to add a tangy crunch to your meal without the long wait of traditional sun-dried pickles. This instant version is ready to eat almost immediately and pairs beautifully with parathas or dal-rice.
Wash the arbi (colocasia) and boil it in a pressure cooker for 2-3 whistles. Once cooled, remove the water from the pan (be careful not to overcook it).
Now, add mustard seeds, fenugreek seeds, and fennel seeds to a pan, lightly roast them over low heat, and then grind them coarsely.
Peel the arbi, cut it into small pieces, and add it to the oil, sautéing it over low heat for 1-2 minutes.
Now, add the coarsely ground spices and celery, along with salt, turmeric powder, red chili powder, asafoetida, and roasted cumin powder, and mix well. Add the mango powder and mix well.
Now, remove from heat and serve the prepared arbi pickle with your favorite roti, puri, or paratha. Store it in a glass jar after it cools. It will keep in the refrigerator for 4-5 days.
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