This is an easy stir fry recipe for Colocasia (Arbi).
Colocasia Root (Arbi/Chembu) – 300 Gms
Chilli Powder- 2 tsp
Dhania/Corriander Powder – 1/2 tsp
Dry Mango Powder (Amchur Powder) – ½ tsp
Garam Masala – ¼ tsp
Turmeric Powder – ¼ tsp
Salt to taste
Onion – 1 (sliced)
Oil – 2 tbsp
Cumin seeds– ¾ tsp
Curry Leaves – 2 strand
Wash and wipe the Colocasia.
Peel the skin.
Cut the Colocasia like thin French fries.
Take them in mixing bowl; add Haldi, Chilli Powder, Dhania Powder, Amchur Powder and Garam Masala.
Mix them well so that the Colocasia is uniformly coated with the masala.
Heat the Oil in a broad pan. Add Cumin seeds. When it crackles, add the Curry Leaves. In a few seconds, add the masala coated Colocasia Roots (Taro Roots).
Stir fry for 5 to 6 minutes. Since the pieces are thin, it will get cooked very easily.
When it is three fourth done, add the Onion.
Stir fry for another 5 to 6 minutes.
This goes very well with Curd Rice, Sambar Rice etc. It can be served as an appetizer also.
Note: Apply Oil to the hands before peeling the Colocasia / Taro Roots to avoid itching sensation. Or wear a disposable kitchen gloves.