Masala Arbi - Sautéed Taro Root
- 7-8 medium sized taro root (boiled, arbi)
- 3 Tbsp oil
- 1/2 tsp carom seeds (ajwain)
- 1/4 tsp cumin seeds (jeera)
- 1/8 tsp asafetida (hing)
- 1 Tbsp coriander powder (dhania)
- 1/4 tsp turmeric (haldi)
- 1/2 tsp red chilli powder
- 2 green chilies (sliced)
- 1 tsp salt
- 1/2 tsp mango powder (amchoor)
Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
Peel the skin and slice them into about 1/8” thick rounds. Set aside.
In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
Add green chili stir for few seconds.
Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.