Arbi Masala (Taro Root)
1.5 lbs Arbi whole, fresh
1/2 Onion, sliced
1/2 tbsp Fresh chopped Garlic
1/2 tbsp Fresh chopped Ginger
1 Tomatoes, chopped finely (or use canned pumpkin/butternut)
4 tbsp Olive oil
1 tsp Cumin seeds
1 tsp Mustard Seeds
1 tsp Carom Seeds (Ajwain)
1/4 tsp Asafoetida (Hing) powder [watch for additives in powder form]
1/2 tsp Turmeric powder
1 tsp Red chili powder (optional)
1 tbsp Coriander powder
1/2 tsp Garam masala powder
Salt as per taste
Peel the Arbi root and cut in long slices. Wash the slices and dry it
thoroughly with the kitchen towel.
In a pan, heat 2 tbsp oil. Add sliced Arbi and shallow fry it, when its
half done take it out of oil, press the slices and again fry it till it
turns light golden. This way it will be really crunchy for long. Keep fried
In the same pan heat 1 tbsp oil again. Add cumin seeds, mustard seeds,
carom seeds and asafoetida powder. When it crackles, add sliced onions to
it. Sauté for 4 minutes and add chopped garlic, ginger and fry for another
minute. Then add chopped tomatoes, mix well and cover the pan with the lid.
Turn the heat to medium-low for 5 minutes.
Add fried Arbi to the pan and add all dry spices (turmeric powder, red
chili powder, coriander powder, garam masala powder and salt).
Mix everything and again half-covered, keep on the medium heat for 3-4
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