Arbi is a stir-fry and mildly spiced dish with a light crunch. It makes a great side dish or also can be served as an appetizer. Aroma of carom seeds (ajwain) makes this dish very inviting.
Taro roots/About 3 cups sliced taro roots
6 Medium (Arbi)
Dry red pepper
1 Teaspoon (Ajwain Seeds)
Red chili powder
1⁄2 Teaspoon (Amchur)
Wash the taro roots and pat dry. Peel them and slice them about 1/8” thick.
Heat the oil in a frying pan over medium high heat.
Add carom seeds (ajwain) and whole red pepper, stir-fry for few seconds until red pepper has become little dark in color.
Add sliced taro roots stir-fry for 2 to 3 minutes and cover.
Let it cook for 5 to 6 minutes or until they are tender (stir once or twice in between) and cover it back until they are tender.
Next add salt stir and cover for about 2 minutes.
Now add coriander powder, red chili powder, and turmeric stir fry until taro roots are light golden brown this will take about 4 minutes. Add mango powder and stir.
Taro roots will be lightly crunch.
Who said that only the Maouri people eat Taro? Well, here is an excellent Indian dish that uses Taro as its main ingredient. The aroma of the carom seeds make this dish extra fabulous! Enjoy making this awesome dish from this video!