For this recipe, we are going to use taro root or what we call, ‘arbi.’ It has a starchy taste very similar to potatoes. However, this root crop veggie isn’t as “high carb” as most people presume it to be. It is actually rich in dietary fiber, immune system boosters and loads of vitamins.
- 7-8 pcs. Arbi (colocasia), boiled and peeled
- 2 pcs. Small green chilies, sliced
- ½ Degi Mirch
- 1 tsp. Ajwain (or carom seeds)
- 3/4 tsp. Rai kuria (cracked mustard seeds)
- ½ Crushed fennel seeds
- ½ – 1 tsp. Amchur (mango powder) (alternative: lemon juice)
- ¼ Haldi (turmeric powder)
- 2 tsp. Coarsely pounded coriander powder
- 2-3 tsp. Oil
- 1 pinch Hing (asofetadia)
- Slice the boiled and peeled arbi vertically and make sure that each piece is long.
- Heat oil into the pan and fry the arbi slices until they are brown and crispy.
- Add the green chilies, the rest of the spices, salt and Amchur powder. Toss everything well until the slices are evenly coated with the spices and salt.
- Turn off the flame and let it sit, uncovered, for about 5-7 minutes.
- You can serve your dry arbi masala with rotis or your favorite dal to complete the meal. Enjoy!
Time and Serving
- Preparation Time : 15 minutes
- Cooking Time : 20 minutes
- of Servings : makes 4