Sweet and fresh arvi cooked in spicy and pungent sarson (mustard) masala tastes delicious when served with hot chapatti, parathas and steamed rice.  It is very famous sabji  in UP and Bijhar. Enjoy the taste of this tasty masala taro root curry with the help of a detailed recipe.

Arvi in mustard paste
                   Arvi in mustard paste

Preparation time- 20 min.

Cooking time- 15 min.

Serve – 4 person

Type- main coarse



Arvi or taro root 200 grm

Mustard seeds-  2 tspn

Garlic cloves- 4-5

Tamato-  small size 1 no.(better you use green tomato)

Methi dana – ½ tspn

Green chilli -3-4

Turmeric powder- ½ tspn

Chilli powder- ½ tspn

Salt to taste

Mustard oil


Take 2oo grm arvi or colocassia or taro root washed and boiled.

Peel out boiled arvi and cut in to round pieces.

Take a grinder add mustard seed, green chilli and garlic clove make a fine paste.

Take a oak or pan heat 2 tbspn mustard oil add methi dana and let crackles.

After that add mustard paste in oil sauté for 1 min.

Add chopped tomato, salt, haldi powder,and  lal mirch powder, mix well and cover it

Let masala cook for 5 min. Stir occasionally.

When masala leave the oil in pan add boiled arvi and mix well.

Now sauté ocassionaly for 5 min or till arvi cooked with masala very well.

Arvi in mustard paste sabji is ready to serve, garnish with dhaniya and serve hot.

You can serve with chapatti, plain paratha as well as dal-rice.

If you want to keep gravy in arvi add water for samy gravy consistency.

Paratha is a very quick and easy recipe

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