Tarot Root (Arbi)

I am tired cooking the same ole vegetables everyday. I want to try something new. But what?? How about Arbi!! That is what I thought to myself today.

I remember that as a kid I used to find Tarot root the ugliest vegetable in the world. And therefore, I was also biased towards it's taste. When we moved to a Northern state in India is when we first discovered Tarot root. It was also a popular vegetable in that state. My mom experimented with this vegetable for the first time with reservations. But after a few tries, my family started liking Tarot root. I was still resistant to change, I would eat it but with a frown. I never thought I would cook it one day in my kitchen. But things change, situations change, and so do people. And change is good. Because of my long lived disinterested in this vegetable, I never knew how to cook Tarot root. But today I was up for something new. I gave up my inhibitions and tried to recollect how my mom would cook this vegetable. I ended up cooking Tarot root unlike my mom cooked it. But what turned out was something tasty, and I figured I could make use of what I cooked in very many ways. I am up for cooking Tarot root again! Here is the recipe if you're interested ;)

1. 4-5 tarot roots (arbi)
2. 1/2 small onion, chopped
3. 2 tablespoons tomato paste
4. 1/2 tablespoon garlic ginger paste
5. 1 teaspoon methi seeds (fenugreek)
6. 1/2 teaspoon ajwain (carom seeds)
7. 1/2 teaspoon red chili powder
8. Salt to taste
9. 2 tablespoons olive oil
10. 1/4 teaspoon turmeric powder
11. 1/4 teaspoon garam masala
12. 1/2 teaspoon cumin powder
13. 2 potatoes, small

Instructions:
1. Boil arbi and potatoes in a pressure cooker until 2 whistles blow. (If you don't want to boil, roast or microwave it. The skin is hard to peel off otherwise. Also tarot root is said to release some fluid that can irritate the skin if you try to remove the skin when it's raw)
2. Drain the water, Let cool. Peel off the skin of the potato and arbi, then slice them up.
3. In a non stick pan, heat olive oil
4. Add methi and let it turn dark brown.
5. Add onion, garlic, and ginger
6. Stir fry until onion turns golden brown.
7. Add cumin powder, garam masala, red chili powder, ajwain.
8. Add tomato paste and mix well. Cook until the paste leaves the oil
9. Add potato and arbi and salt. Mix well, trying not to break the soft vegetable. Cook until the arbi/potato starts getting crisp and turns slightly golden brown.

Garnish with fresh and chopped coriander leaves.

This can be used as a dry vegetable, or as a filling to sandwich if mashed slightly, or as a filling to Dosa (crepe).

How would you eat this??