Mashed Arbi /chokha/Taro dip

Have you ever tried arbi dip or chokha, we all love the leaves of taro plant. But this dip is equally tasty and yum.

Did you know Taro leaves and roots both are high on fiber.

They also help in weight loss.

This recipe is a very desi one which we love eating with bajra or makka ki roti.

Super quick to make and serve. Goes well during winter seasons. My In laws favourite one.

Frankly saying I was introduced to this recipe by my mother in law, did find it quite interesting and thought of sharing with the world here, also to keep it preserved for the next generation.

Welcome back to another blog with one of my native recipes, unique and delicious. A very traditional recipe which comes from our great grannies time.

Arbis are very easily available in any market. Search for less dark spots and clean one’s.

So, let’s get the ingredients here

Arbi ka chokha

#purvanchaltadka #foodblogger #arbidip#tarodip#indianfood#mashedtaro

Taro/Arbi Chokha


  • 250 grams Arbi /Taro roots
  • 4 to 5 garlic
  • 3 to 4 green chili
  • 1/2 teaspoon ajwain /carom seeds(roasted)
  • 1/2 teaspoon amchur powder
  • 3 to 4 tablespoon mustard oil
  • Salt as per taste
  • Handful of coriander leaves


  • Pressure cook Arbi till 2 to 3 whistles.
  • Let it cool down completely
  • Peel off the skin and mash the Arbi
  • Take a bowl add the mashed Arbi
  • Smoke garlic n green chili on open fire till it turns smokey
  • Chop the garlic n green chili add in the Arbi
  • Pour mustard oil, with ajwain, amchur powder, salt,coriander leaves
  • Mix them well
  • While serving drizzle more oil and plate.
  • Hope you enjoyed this recipe
  • Until then keep exploring…….

Note: you can replace mustard oil with olive oil, if you don’t like the smell of mustard oil. Preferably I would suggest you to use mustard oil.

Aloo chokha

The word chokha reminds me aloo/potato and nothing else here,as a kid my mother would serve us chokha with dal chawal,aloo being every childs favourite, we siblings had no issue eating chokha,soft & silky in texture. A very popular dish in any Uttar pradeshi or Bihari family.

Aloo chokha itself being spicy n tangy,one did not need any sabzi and that was the purpose of this chokha.

Have them while it’s hot,you’ll be drooling. Winter’s are the best time to eat chokha.

So let’s see what goes in making this chokha

#purvanchalstadka #aloochokha#potato #boiled#mashed#dip#foodbloggers#indiancooking#indianfoodbloggers#traditionalfood#desikhana

Aloo Chokha

Aloo chokha


  • 4 potatoes boiled
  • 1 tomato
  • 3 green chillies
  • 4 garlic
  • 1 onion chopped
  • 2 tablespoon coriander leaves chopped
  • 1/2 tablespoon salt
  • 2 tablespoon mustard oil
  • 1 onion chopped


  • First mash potatoes and keep in a large bowl
  • Slit green chillies long and roast it on open flame
  • Same manner slit tomato and roast it on fire till dark
  • Roast garlic on fire
  • Now,peel off tomato skin and chop them fine
  • Chop green chillies and garlic fine
  • Add all the chopped veggies into the potato
  • Add in chopped onions
  • Mix it well with your hands
  • Add salt,mustard oil and coriander leaves
  • Again mix well
  • There you go a simple and quick Aloo chokha is ready.

Shengdane ki chutney/ peanuts chutney or dip

We Indians have so many varieties of chutney to accompany our dish.Peanut chutney being one of them.I do remember in my native place Aheeyai wet coconut was not available way back to 30 years as it was not preferred by people only dry coconut was used for pujas or if one desired of making idli sambhar coconut chutney was not available and to replace coconut my elder sisters started using Groundnut for making chutney and it tasted super awesome, this is How i came to know about peanuts chutney. Later to realise people do make shengdane ki chutney. If ever we went hunting for coconut the shopkeepers would say Beta ye sab Mumbai me milega,yaha nahi😑 now things have changed drastically.

This chutney is made by dry roasting peanuts and removing the skin.I have used with the skin and it tastes good,It’s your wish to keep the skin or remove but the tastes remains same

Without much delay let’s get the recipe

#purvanchalstadka #foodbloggers #indianfoodbloggers#foodphotography#cooking#chutney #peanuts


  • 1/2 cup Groundnut
  • 1 cup buttermilk or curd
  • 1/2 tablespoon salt
  • 4 to 6 green chillies
  • 1 inch ginger
  • Curry leaves
  • 1/2 tablespoon mustard seeds
  • 1 tablespoon oil
  • Handful of coriander leaves


  • Heat a pan and dry roast Groundnut
  • Let it cool down and remove the skin by crushing (skip if using the skin)
  • Take a blender add Groundnut, ginger,green chillies, coriander leaves, salt and buttermilk
  • Grind to a fine paste
  • Pour more buttermilk if the chutney is too dry and grind it again

For Tadka

  • Heat pan add oil ,once hot enough add in mustard seeds
  • Let them crackle
  • Off the flame add in curry leaves
  • Pour the tadka on the groundnut mixture
  • Your Shengdane ki chutney is ready
  • Enjoy it with chillas,mendu vada,dosa or idli
  • Until then keep exploring

Hare Baigan ka bharta/Green aubergines dip/How to make hare baigan ka bharta

The name of bharta makes all, remember eggplant..There are variety of eggplants in market the best of bharta being the dark purple one’s but even green one’s taste good only if you dont have any issue with the seeds as green one’s have more seeds compared to dark…my husband doesn’t like these and my twins either only my in laws are fond of green eggplant so on their demand made hare baigan ka bharta…complete purvanchali recipe..lets get the recipe

#purvanchalstadka #foodbloggers #baigan#eggplant #bharta


  • 2 green baigan (eggplant)
  • 1 tomato
  • 3 to 4 green chillies
  • 4 to garlic (lehsun)
  • 1/2 tablespoon Salt
  • 1 tablespoon mustard oil
  • Coriander leaves for garnish
  • 1 onion chopped


  • Wash eggplant and tomato
  • Make a half slit on the eggplants and insert garlic in all the slits
  • Roast them on the burner,along with tomatoes
  • Same way roast green chillies also
  • Take a bowl ,peel the skin of eggplants and tomato
  • Mash them in the bowl
  • In the same bowl cut green chillies
  • Cut tomato also if you can’t mash them up
  • Add in mustard oil,salt and coriander leaves with chopped onions
  • Mix them well
  • Your Hare baigan ka bharta is ready to be served with roti or bread

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