Masala Arbi (Small Taro Root Stir Fry)
I like eating Arbi/Taro Root, but don't want to do the preparation, as if you start peeling Arbi bare hands, the itching will start, at all the places where ever it's juice touched you. So, to avoid that scenario, I boil Arbi, so that outer layer comes out without any effort.
Few days back, when my mom was telling me about her lunch and Sukhi Arbi, I told her my problem of itching. She gave me a wonderful trick to avoid the itching, which you get after peeling Arbi. Apply few drops of Mustard Oil, all over your hand, and then peel Arbi, No itching will happen. It's that easy. Being a working mom, I am always in a hurry. So, these curries comes as a rescue in dinner time..
I tried it, worked great. And made this awesome stir fry. Simple meal, in a simple way. Sometimes, this simple food, looks like a blessing.
So, here is my way of making Dry taro or Sukhi Arbi, whatever you want to call-
Ingredients you need-
- Arbi (Small Taro Root)-250 gms
- Onions- 1/2 (big- chopped)
- Garlic-5-6 (minced)
- Tomatoes- 1 (Big-chopped)
- Salt to taste
- Turmeric Powder - 1tsp
- Coriander Powder - 1 tbsp
- Aamchur Powder - 1/2 tsp
- Cilantro Leaves - 1/2 cup (chopped-optional)
- Red Chilli Powder - 1 tsp
- Garam Masala - 1tsp
- Mustard Oil - 2 tbsp
Directions to follow-
- Boil Arbi for 10 minutes, in a covered pan or give a 1 whistle on medium flame.
- Cool, and peel.
- Cut in halves.
- In a flat pan, add mustard oil, and coat the base of pan with oil.
- Reduce the flame to medium temperature.
- Add cumin seeds, let it crackle.
- Add Garlic. saute for about 15-20 seconds. And, then add chopped onions.
- Saute, till it turns brown in color.
- Add 2tbsp of water.
- Add all spices, except Cilantro leaves.
- Again, add 2tbsp of water to avoid burning of spices.
- Mix, and add boiled Arbi.
- Mix on high flame, till the edges of Arbi starts turning brown.
- Transfer the content in the serving bowl, and garnish with chopped Cilantro.
- Enjoy hot with fresh Roti...