One of my favorite vegetable is Taro Root (Chembu). We can make very tasty dishes from this root vegetable with Carom Seeds and some Indian Spices. This recipe is for for a delicious Masala Arbi.
Taro Root (Chembu / Arbi) – 300 Gms
Oil – 3 tbsp
Cumin Seeds – 1 tsp
Ajwain (Carom Seeds/ Omam) – 1 tsp
Red Chilli Powder – 1 ½ tsp
Coriander Seed Powder – 1 tbsp
Amchur (Dry Mango Powder) – 1 tsp
Turmeric Powder – 1/8 tsp
Salt – to suit taste
Green Chillies – 3 (slitted)
Coriander Leaves – 2 tbsp
Cook the Arbi in a pressure cooker for one whistle. Reduce the flame to medium and cook for 3 to 4 minutes. Release the steam carefully with a ladle or spoon. Drain the water immediately.
Allow the Arbi to cool. Peel the skin and discard. Cut the Arbi into medium thick vertical and round pieces.
Heat the Oil in a broad pan. Add cumin seeds.
When they splutter add the cut pieces of the Arbis and spread them evenly on the pan so that they would get fried evenly.
Mix all the spice powders and sprinkle half of this mixture onto the Arbis.
Add the sliced Chillies and Salt. Mix them well. Add the remaining half of the mixture and mix gently without breaking the Arbis so that the mixture coats the Arbis evenly. Spread the Arbi slices evenly on the pan. Leave it for 3 to 4 minutes to cook in low flame. Flip each slice of the Arbi and allow the other side to get cooked for 3 to 4 minutes. The Arbi slices must turn golden.
Add the Coriander leaves and sauté for 2 minutes.
Transfer to a serving bowl.
The Arbi must not be over cooked. Follow the recipe. Properly boiled Arbi will give a stiff and firm Arbi dish.
Carrom is an essential ingredient in this dish to get the great aroma in this dish.