arbi (taro root)
Ingredients:
1 pound taro root or arbi
1 ½ tsp salt
5 Tbsp canola oil
½ tsp cumin seed
½ tsp carom seed (agwain)
4-5 cloves
1 inch of cinnamon stick
1 big pinch of whole coriander
1 medium onion, peeled and sliced
1 tsp coriander power
½ tsp chili powder
½ tsp mango powder
1 tomato cut in wedges
1 small handful cilantro leaves
1 pound taro root or arbi
1 ½ tsp salt
5 Tbsp canola oil
½ tsp cumin seed
½ tsp carom seed (agwain)
4-5 cloves
1 inch of cinnamon stick
1 big pinch of whole coriander
1 medium onion, peeled and sliced
1 tsp coriander power
½ tsp chili powder
½ tsp mango powder
1 tomato cut in wedges
1 small handful cilantro leaves
This is one of the root vegetables which are very
tasty if it is cooked properly. In India, this
particular preparation of arbi is called
vegetarian fish as it looks like small grilled pieces
of fish when it is fully prepared. This can be
served as an appetizer also.
Method
Boil arbi in a pot of water with half of salt until it is fork tender. Peel and flatten all the pieces in between palms of both hands and keep aside.
Heat 3 tabs oil in a medium to large skillet on medium heat, lay all the pieces gently so there is no over crowding (do it in 2 batches if required). Cook them until golden brown on both sides about 6-7 minutes. Transfer them to a platter and keep them covered.
Heat the rest of the oil in the same pan, add cumin seed, carom seed and wait till they start sizzling upon contact, add cloves, cinnamon stick, whole coriander and onions. Stir fry them for 3-4 minutes until onions are about to get soften. In the meantime, add coriander powder, chili powder, mango powder and the rest of the salt.
Add cooked arbi; mix gently with spices and onion mixture followed by tomato wedges and cook for a couple of minutes partially covered on low heat for flavors to blend. Serve hot garnished with cilantro leaves.
Method
Boil arbi in a pot of water with half of salt until it is fork tender. Peel and flatten all the pieces in between palms of both hands and keep aside.
Heat 3 tabs oil in a medium to large skillet on medium heat, lay all the pieces gently so there is no over crowding (do it in 2 batches if required). Cook them until golden brown on both sides about 6-7 minutes. Transfer them to a platter and keep them covered.
Heat the rest of the oil in the same pan, add cumin seed, carom seed and wait till they start sizzling upon contact, add cloves, cinnamon stick, whole coriander and onions. Stir fry them for 3-4 minutes until onions are about to get soften. In the meantime, add coriander powder, chili powder, mango powder and the rest of the salt.
Add cooked arbi; mix gently with spices and onion mixture followed by tomato wedges and cook for a couple of minutes partially covered on low heat for flavors to blend. Serve hot garnished with cilantro leaves.
