arbi-ki-sabji with gravy in a bowl

Arbi ki sabzi with gravy

Arbi ki sabji with gravy is a tasty colocasia root curry that tastes awesome with rice. Serve it with any side dish of your choice for a satisfying meal.
Course Gravy for rice
Cuisine Indian
Keyword indian vegetarian gravy
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 260kcal
Author Fareeha


  • 500 gms arbi peeled
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 2 sprigs of curry leaves/kadi patta
  • 3-4 green chili halved
  • 2 tsp garlic chopped
  • 2 onion ground into paste
  • 2 tomatoes finely chopped
  • salt to taste
  • 2 tsp curry powder
  • 3 tbsp fresh coconut ground into paste
  • 1 lemon sized tamarind ball soaked in water


  • Heat oil in a pressure cooker and add the mustard seeds till they splutter.
  • Add the garlic, green chili, curry leaves and fry for a couple of minutes.
  • Next, add the onion paste and fry till the onion paste gets brown in color. 
  • Put the peeled arbi, chopped tomato, curry powder, and salt and cover the lid. Cook until the arbi is tender. About 5 to 6 whistles of the pressure cooker. Allow the steam to escape.
  • Add the coriander leaves, coconut paste, and tamarind water and cook on low flame till the oil starts to float in the gravy. Serve it hot with rice.



  • After peeling the arbi, use gloves to wash them as it might cause itching for some time. 
  • You can skip the tamarind juice if you prefer. 
  • The cooking time will depend upon the variety of the arbi, so adjust accordingly.


Calories: 260kcal | Carbohydrates: 43.1g | Protein: 4.1g | Fat: 8.6g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 1011mg | Fiber: 7.6g | Sugar: 6.7g | Calcium: 6% | Iron: 7%