By Suprita Mitter
July 13, 2024
Arbi, also called colocasia or taro root, is often made in Sindhi homes. There are many versions of it and this dry, fried version, is mildly spiced, balancing the earthiness of the arbi with a blend of spices like turmeric, red chilli powder, coriander powder, and garam masala.
500 grams arbi (taro root) 2 tbsp oil 1 tsp cumin seeds 1 tsp mustard seeds 1 pinch asafoetida (hing) 1 tsp turmeric powder
1 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala 1 tsp dry mango powder (amchur) Salt Fresh coriander
Wash the arbi and boil it in a pressure cooker with enough water for about 2-3 whistles. Let it cool, then peel off the skin and cut it into medium-sized pieces.
Heat oil in a pan. Add cumin seeds and mustard seeds. Allow them to splutter. Add a pinch of asafoetida (hing).
Add the arbi pieces and sauté for a few minutes until they start to get a light golden colour.
Add turmeric powder, red chilli powder, coriander powder, and salt. Coat the arbi pieces with the spices.
Lower the heat and let it cook for about 5-7 minutes. Add garam masala and dry mango powder (amchur). Garnish with fresh coriander.