Ingredients

The following ingredients have 4 Servings
  • 10 Taro roots (Arbi) (medium sized)
  • Oil (to fry )
  • 1/2 tablespoon Oil (to saute)
  • 1 teaspoon Mustard Seeds (Rai)
  • 8 leaves Curry Leaves (Kadi Patta)
  • 1 Green Chili Pepper (chopped)
  • 1 teaspoon Salt
  • Cilantro (to garnish)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Red Chili powder (Mirchi powder)
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Dry Mango powder (Amchur)

Instruction

  • Peel and wash the arbi. Let it dry or pat dry using a cloth. Then julienne cut the arbi (thin slices like potato fries).
  • Heat oil in a large pan. Use a large pan so you can fry all the arbi at once. Once the oil is heated, add the julienne cut arbi to the oil.
  • It will take about 10-15 minutes for the arbi to cook and get a light brown color. At that point, remove the arbi from the oil.
  • Now we will saute the arbi with spices. Heat oil in a separate sauce pan. Add kadi patta, rai, chopped green chilli to it.
  • When they start to splutter, add the spices and salt.
  • Add the fried arbi and mix it well with the spices.
  • The arbi is ready. Garnish with cilantro and serve hot.