Ingredients

The following ingredients have 4 Servings
  • 12 large arbi (taro root, around 700-800 grams)
  • 2.5 tablespoon oil (divided, I used avocado oil)
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ajwain (carom seeds)
  • 1 inch ginger (finely chopped)
  • 1 green chili (chopped, or add more to taste)
  • 6-7 curry leaves
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon red chili powder (or add more to taste)
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon amchur (dried mango powder)
  • 1/2 teaspoon salt (or to taste)
  • cilantro (to garnish)

Instruction

  • First wash arbi nicely with water. Bring a pot of water to boil. Once it starts boiling, add the arbi to it.Boil for 12 to 15 minutes until you are able to insert a fork inside the arbi. You want it boiled but not over-boiled (not mushy).Time will depend on size of arbi, the smaller ones may boil in 10 minutes, since my arbis were large they took around 15 minutes.
  • Rinse under cold water and let it cool down. Then peel the skin and cut the arbi into slices. Some people cut them round, I prefer cutting them lengthwise- 1/4 to 1/2 inch wide.
  • Heat 1.5 tablespoon oil in a pan. Once oil is hot, add the cut arbis to it.
  • Fry arbi on medium heat for around 10 minutes, 5 minutes each side until they are nicely golden brown. Remove the pan fried arbi from the pan and set aside..
  • To the same pan now add remaining 1 tablespoon oil. Once the oil is hot, add the cumin seeds and then ajwain. Let the seeds sizzle.
  • Add the ginger, chili and curry leaves. Cook for 1 to 2 minutes until the ginger starts changing color.
  • Add in the pan-fried arbi and mix. Now, add all the spices - turmeric, red chili, coriander, amchur, along with salt. Sprinkle very little water (like 1 to 2 teaspoons) just so that the spices stick to the arbi nicely. Toss to combine everything.
  • Let the arbi cook for 2 to 3 more minutes on low heat.
  • Garnish with cilantro and serve Arbi Fry with roti and dal.