Stir-Fry Arbi (Taro Root)
April 12th, 2010 filed under Appetizers, Dry Vegetables, Gluten Free, Vegan
Arbi is stir-fry and mildly spiced with light crunch makes a great side dish or also can be served as an appetizer. Aroma of carom seeds (ajwain) makes this dish very inviting.
Recipe will serve 4.
Ingredients
- 6 medium size Taro roots (arbi) or about 3 cups sliced taro roots
- 3 tablespoons oil
- 4 whole dry red pepper
- 1 teaspoon carom seeds (ajwain seeds)
- 2 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon red chili powder
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon mango powder (amchoor) adjust to taste
Method
- 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.
- Enjoy it!
Dear aunty, thanks a lot for this recipe. I once ate a soggy dish made out of this root at home by our maid and since then have been hating it! I barely had any idea what this root is all about. I began dreading this thing called Arbi. Now thanks to your recipe, I will try this out. Looks very tempting! You are the saviour because its the rule at home that whatever is made should be eaten gratefully.
thanks again.:)
Sounds like a great recipe! I picked up this bag of “exotic veg” at Morrsions yesterday, not knowing what I bought. Bit of browsing and it turns out to be taro root. Will try out your taro root recipe next week. Just wondering: do you actually eat those whole chillies as well, or are they mainly meant for giving flavour & looking nice, and then discard them? I’m always a bit worried when working with chillies as I find I can’t take more than one (pips removed) in a dish. But maybe by using whole ones and not actually eating them might be less hot than chopping them up and eating them?
Adrian,
as you mention they mainly meant for flavour and looking nice
Saw your recipe on YouTube and got really excited because my brother went to the market and picked up some taro root, but he had no idea what to do with it. Forchunately i found your site and have all of the ingrediants!
This recipe looks nice. I have a simpler version but I need to try yours. Thanks for sharing