Haryanvi Arbi Ki Sabzi Colocasia Root Dry Taro Curry

Method

1. 1

   Boil the arbi: Wash the taro roots thoroughly under running water to remove all soil. Place in a pot with enough water to cover them. Boil on medium heat for 20 to 25 minutes until a knife goes in easily but the root still holds its shape — do not overboil or it will become mushy. Drain and cool completely.

2. 2

   Peel carefully: Once cooled, peel the skin off the boiled arbi. The skin comes off easily after boiling. Handle carefully — raw arbi can cause skin irritation in some people, so wash your hands after handling uncooked arbi. Once boiled, it is safe.

3. 3

   Slice into rounds: Cut the peeled arbi into rounds about 8 to 10 mm thick. If the pieces are very large cut them in half lengthwise before slicing.

4. 4

   Heat oil: Heat 2 tbsp oil in a wide flat pan on medium-high heat. A wide pan is important so the arbi slices can be spread in a single layer and fry rather than steam.

5. 5

   Add tempering: Add 1 tsp mustard seeds and 1/2 tsp cumin seeds to the hot oil. Wait for them to pop and splutter — about 30 seconds. Add 8 curry leaves and 1/4 tsp asafoetida. They will sizzle.

6. 6

   Add arbi slices: Add the sliced arbi in a single layer. Do not stir for 2 to 3 minutes so that the bottom gets a golden crust.

7. 7

   Flip and fry: Flip the arbi slices and fry the other side for 2 to 3 minutes until golden and slightly crispy at the edges.

8. 8

   Add spices: Sprinkle 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt over the fried arbi. Toss gently to coat each piece.

9. 9

   Add amchur: Sprinkle 1/2 tsp amchur (dried mango powder) — this adds a pleasant sourness that balances the starchiness of the taro. Toss once more.

10. 10

    Garnish and serve: Add fresh coriander leaves. Serve hot as a side dish with dal and roti or alongside rice.