In my previous post, some of you expressed doubt over Arbi while others were brimming with ideas on how Arbi can be used to make drinks, appetizers, meals, or desserts. For myself, I am still discovering. I had then sworn to again cook this vegetable. So here I am living up to my promise. Today we try a new way of cooking Arbi. I invented this recipe. Last time I cooked Arbi slightly mashed.
Few facts about Arbi: Arbi is also known as Colacassia. Taro is native to the tropical parts of India and Malaysia.
After peeling Arbi, I made the mistake(?) of washing them. Although my intent was towards sheer cleanliness, my mom advised that raw Arbi is incredibly hard and now that it was wet, Arbi was now slippy and even more difficult to slice. I used a paper towel to dry the Arbi and then sliced it.
This time I wanted to make it crispy. Here is what I did:
1. 7 large sized arbis, peeled and sliced, then washed.
3. 4 tablespoons mustard oil
4. Salt to taste. I added 1.5 teaspoon.
5. 1/2 teaspoon Red chili powder
6. 1/4 teaspoon turmeric powder
7. 1 teaspoon Amchoor (dried mango) powder
8. 1 teaspoon mustard seeds
9. 1 teaspoon cumin seeds
1. Bake Arbi in the oven at 425 degree C for 20 minutes.
2. Heat oil in a non stick pan.
2. Add mustard seeds, allow them to crackle.
3. Add cumin seeds and turmeric.
4. Add baked tarot roots.
5. When the tarot root look roasted, add salt.
6. When the vegetables are golden brown, add amchoor powder and red chili powder. Mix with a light hand.
Serve hot as an appetizer with tea or as a side with steamed white rice and Kadi.