Arbi with Spices

Ingredients:

Taro Root 5 – 6 Medium
Coriander Powder 1 Tbsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Ginger 1/2 inch Piece
Turmeric Powder a Pinch
Salt to taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 – 2 Tbsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 2 – 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Peel and grate the ginger.

Heat oil in a nonstick pan on medium heat.
Add chopped taro root/arbi and fry them till they are golden brown around the edges.
Stir occasionally to avoid the taro root sticking to the bottom of the pan.
Make space in the middle of the pan, add few drops of oil, add all talimpu ingredients in order and then the ginger.
When urad dal changes color, mix everything well.
Then stir in coriander powder, red chili powder, turmeric powder and salt.
Stir well and remove from heat.
Serve taro root fry with spices over plain steamed rice and dollop of ghee.

Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, either put the back on heat and pressure cook for one more whistle.