How to make Bharwan Arbi - Arbis stuffed with dry masalas and cooked in the pressure cooker.

This recipe is from the book Cooking with Love.

Main Ingredients : Colocassia, Coriander powder (धनिया पावडर)

Cuisine : Indian

Course : Main Course Vegetarian

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Bharwan Arbi Recipe Card

Bharwan Arbi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Bharwan Arbi checkout Khatti Arbi, Dabi Arbi Ka Salan, Aaluchi Patal Bhaji, Arbi Ke Patton Ki Sabzi . You can also find more Main Course Vegetarian recipes like Gatta Curry , Shahi Sabz Angoor, Cubed Roast Potatoes, Pistewala Mirchi Ka Salan.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bharwan Arbi Recipe

  • Colocassia 400 grams

  • Coriander powder

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Dry mango powder (amchur) 2 teaspoons

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Oil 3 tablespoons

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Wash the colocassia thoroughly and dry. Peel and make one slit on each of them without cutting through.

Step 2

Mix the red chilli powder, coriander powder, turmeric powder, dried mango powder, garam masala powder and salt well. Stuff this mixture into the slits in the colocassia. Reserve the remaining masala.

Step 3

Heat the oil in a pressure cooker, add the colocassia and sauté till lightly browned. Sprinkle the remaining masala and mix. Add half a cup of water and cook under pressure till the pressure is released once (one whistle is given out).

Step 4

Open the lid when the pressure is reduced completely.

Step 5

Garnish with the fresh coriander and serve hot.