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.
- 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
- 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!