Gaderi ki Sabzi

गडेरी की सब्जी

Traditional dish from Kumaon & Garhwal, Uttarakhand

Also spelled: pinalu, arbi sabzi, gethi, colocasia curry

Gaderi, the hill taro or colocasia, cooked into a spiced curry that is soft and slightly sticky. It is a favourite at Ghee Sankranti and other harvest days, when the new tubers are dug, and it goes equally well with rice or roti.

Ingredients

  • •Colocasia / taro (gaderi, pinalu), peeled and cubed
  • •Mustard oil, cumin, asafoetida
  • •Ginger, garlic, tomato
  • •Turmeric, coriander, red chilli

How it's made

  1. 1Boil the taro briefly, then peel and cube.
  2. 2Temper mustard oil with cumin and asafoetida.
  3. 3Add ginger, garlic, tomato and spices and cook to a masala.
  4. 4Add the taro and cook until coated and tender.
This recipe is a general reference written for readers who want to know the dish. Quantities are to taste and every household cooks it a little differently.