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Stir-Fry Arbi (Taro Root)

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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.

Spicy Arbi Tarrow RootsIngredients:

  • 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

  1. Wash the taro roots and pat dry. Peel them and slice them about 1/8” thick.
  2. Heat the oil in a frying pan over medium high heat.
  3. Add carom seeds (ajwain) and whole red pepper, stir-fry for few seconds until red pepper has become little dark in color.
  4. Add sliced taro roots stir-fry for 2 to 3 minutes and cover.
  5. 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.
  6. Next add salt stir and cover for about 2 minutes.
  7. 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.
  8. Taro roots will be lightly crunch.
  9. Enjoy it!

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35 thoughts on “Stir-Fry Arbi (Taro Root)

  1. Hello Auntyji,
    I like all your recipes. I love to eat arbi but every time I try this vegetable my arbi sticks to pan. Even if I dry arbi properly. Can u pls tell any tips to avoid sticky arbi.

  2. Dear Manjula,

    Thank you very much for your recipes. I am from south america and we have jackfruit here. I wounder if you have a recipe for it. I would like to have the jackfruit recipe as a main vegetable dish.

    Muchas Gracias,

    Rosario

  3. 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.:)

  4. 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?

  5. 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!

  6. Hi Manjula aunty,

    I like all your recipes.I had a doubt regarding Arbi Fry.Can we substitute with mango powder with anything else?

    thanks in advance
    Pranavita

  7. I made this today along with the Cabbage and peas, and also the Shahi Paneer. Was so good. Couldn’t find small arbi in grocery , They had yucca root (it’s similar in looks and tastes) and it turned out fantastic. Thank you auntie for this great recipe !I made this today along with the Cabbage and peas. Was so good. Couldn’t find small arbi in grocery , They had yucca root (it’s similar in looks and tastes) and it turned out fantastic. Thank you auntie for this great recipe !

    1. Correction on my prior comment. Turns out it wasn’t a yucca root after all but a longer arbi. Sorry for the confusion, I was going by Wikipedia info.

  8. Hello Aunty ji, I have tried several of your recipes and they are absolutely marvelous, I love how you take us step by step. Your arbi recipe is one of our favorites….we eat them like chips, they never seem to stay around long enough to be a side dish. I believe the secret to beautiful cooking is the love and heart that is put into it, this is why your recipes are so beautiful.

  9. Hello to All – I have posted the manchurian recipe below and look forward to your comments – any changes that I have made to the recipe below – I’ve done in CAPS / red ink – although it might not show up that way on here. Keep in mind – when I made the recipe myself – I always double the gravy / sauce part. The extra always goes very well with fried rice,etc…
    I also am sorry that this recipe does include garlic and onion for those of you who don’t use those ingredients. I think it’s worth a chance to try the recipe without them though to see how it turns out!
    ———————————————————————————————–

    GOBI MANCHURIAN – YOU CAN ALSO USE THE SAUCE RECIPE AS A GRAVY FOR HAKKA OR LO MEIN NOODLES, OR YOU MAY USE OTHER VEGETABLES THAN GOBI FOR THE BATTER IF YOU CHOOSE. USE YOUR IMAGINATION.
    Ingredients:

    Cauliflower – 1/2 medium, cut to bite-size florets
    Oil – for deep frying

    For the batter:

    All-purpose Flour – 5 Tbsp
    Corn Starch – 3 Tbsp (IN INDIA THIS IS KNOWN AS CORN FLOUR)
    Salt – 1/4 tsp
    Black Pepper – 1/4 tsp
    Water – 1/4 cup plus 2 Tbsp

    For the sauce: KEEP IN MIND THAT I DOUBLE THE RECIPE BELOW TO MAKE IT MORE “SAUCEY” IF YOU PREFER YOU CAN MAKE IT WITHOUT DOUBLING – BUT THE EXTRA GRAVY GOES WELL WITH FRIED RICE OR SERVING IT WITH HAKKA NOODLES, ETC…

    Oil – 1 Tbsp
    Onion – 1/2 medium, chopped finely
    Green Chilies – to taste, cut diagonally
    Garlic – 3 large cloves, chopped finely
    Ketchup – 2 Tbsp
    Red Chili Sauce – 2 Tbsp or to taste
    Soy Sauce – 4 tsp or to taste
    White Vinegar – 2 tsp
    Water – 4 Tbsp
    Corn Starch – 2 tsp (IN INDIA THIS IS KNOWN AS CORN FLOUR)
    Green Onions – 2 stalks, cut diagonally for garnishing (YOU MAY ALSO KNOW THIS AS SPRING ONIONS, THE LONG GREEN THIN ONION TOPS ONLY)

    Method:

    1. Heat Oil in a medium non-stick pan.
    2. Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
    3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
    4. Add Soy Sauce and Vinegar and mix well.
    5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.

    6. Keep sauce aside

    7. To make the batter for dipping the gobi, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
    8. Coat gobi pieces well with batter and deep fry until gobi is a golden brown color. (YOU WANT THE GOBI TO BE COOKED ALL THE WAY BUT NOT TOO MUCH SO THAT IT’S MUSHY INSIDE)

    9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat gobi completely.
    10. Add Green Onions and toss again.

  10. Payal – I’ll search for the recipe this morning and will post it later on today or by tomorrow at the latest. Since there are so many requests – I’ll send it to your email and also post it to your link. I’m sure you all will love it. After paying so much attention to Manjula’s link – I’m happy to finally be able to post something!

  11. Hi Aunty,

    Your all recipes are simply awesome….I ahve tried few and have to try all 🙂

    Aunty, i wud like to request you if you can teach us to make Manchurian with fried rice.

    One more thing aunty, I dont have oven at my place and I am hard core fan of Nan khatai…..Can’t I prepare these without the use of oven ….

    Waiting for response Aunty..Take care …God bless you

    1. Hi Payal,
      I’ve been married to an Indian gentleman for over ten years now and have a really excellent recipe for gobi manchurian and the sauce itself is something that is interchangable with either other vegetables or meat if you are not vegetarian. It’s very simple and is got an awesome flavor. It’s just like going to an Indian restaurant and having their chinese style food.
      If you would like to correspond and have the recipe – please send me an email and I’d be happy to share. Are you in the US or India?
      I’m happy to write to anyone who loves recipes and cooking as much as I do. I look forward to hearing from you.
      lianealbert@gmail.com

      1. Hi Liane,

        So nice to hear from you….I am in India….It would be really gr8 if you can paste the recipe here (as mentioned by Manjula Aunty)..or you can send a mail to me at govilapayal@gmail.com…one more thing I am pure vegeterian…I dont eat onion and garlic…thanks

        Payal

  12. I love this recipe, just got done making it and it taste’s awesome. Growing up my mom always make arbi like a small fried patty …. and i used to love it. i came to this website in search of a rajma recipe and stumbled on this one. Thanks you so much for all the hard work and wonderful recipes. I have saved your website as a favorite link so that i can get to it easily. Also watching you cook reminds me of my mom cooking.

    Thanks,
    Girish.

  13. hi,

    Arbi is my all time faviourite, so I like this stir- fry Arbi very much………………..
    instead of “Amchoor Powder” can i use “Dry kokam”.

    Give ur reply,
    Thank you

  14. hi
    aunty pl. suggest some nice filling thing for my 6 yr old nephew who cannot have anything made out of wheat,milkand bread etc.
    we get exhausted of thinking what to give him

  15. Hi manjula aunty,
    I love watching your recipes and do follow your directions as i am jain and don’t prefer to use garlic and onion, you presentation is so easy to follow.Thanks for the amazing work!

  16. Aunty ji:

    I wanted to request you for mangodi subzi recipe. Thank you in advance for considering my request. Regards, Shriya

  17. Aunty ji:

    Thanks so much for this wonderful recipe. My mom makes it all the time but somehow I never mustered the courage to make it. Taro root is a tricky vegetable as it is hard and takes forever to cook but if you boil them and have not not been careful then it can get all mushy. Seeing you make this has reminded me of this delicious subzi and I will make it soon. Thank you for bringing it all back to us. Regards, Shriya

  18. Hi, Manjula. Thank you for this. I’ve seen taro root in the market and didn’t know what to do with it. I’ve been curious about it for a long time. Now I have a tasty looking recipe to try, thanks to you.

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