I’ve written about how much I love Arbi in this post. I have done a post on Arbi Roast, done in an oven. This is the stove top method, that my mother has always made. I like the roast arbi, for its crispy outer crust and soft inside, whereas I like this curry, because its not completely dry and still has some of the mushiness, that’s characteristic of arbi. Actually, I love to eat just boiled arbi, so 1 or 2 of these disappear as I’m peeling them in the kitchen and nobody knows about it!! This is a very simple recipe, very very easy to make and tastes awesome!! And, I’m warning you, make lots of it or you will have none left for yourself. In our house half of this disappears straight from the pan. Every time me or V goes to the kitchen, we come back with a mouthful
Arbi/Taro – 1 kilo/2 lbs
Turmeric powder – 1 tsp
Red chili powder – 1-2 tbsp (adjust to your taste)
Besan/Gram flour – 5-6 tbsp
Salt – to taste
Amchur/Dry Mango powder – 1 tbsp
Oil – 4 tbsp
Mustard seeds – 1 tsp
Urad Dal/Black gram – 2 tsp
Chana Dal/Bengal gram – 2 tsp
Curry Leaves – 1 sprig
Asafoetida/hing – 1/2 tsp
- Boil the arbi in enough water. I do this in a pressure cooker for about 3-4 whistles. Drain and cool.
- Peel the arbi and cut them into discs.
- Mix together the besan, red chili powder, amchur and salt in a separate bowl. Mix the dry powders into the arbi slices and try to coat all the slices using your hand.
- Heat oil in a flat bottomed pan. Let the mustard seeds splutter, add the urad dal, chana dal, hing and curry leaves. Fry for 30 secs.
- Add the arbi and stir gently. Now leave it alone, it will be difficult to stir, so just let it be. Fry this for 10-15 mins.
- Now turn this over and fry on the other side for 10-15 mins. Now here on, its your wish, how long you want to fry it, how crispy you want it. Just taste it and remove from heat when ever you want.
This can be eaten as a snack or served as a side dish with rice.