Mom Made My Lunch: Arbi

Arbi, or taro root in English, is a common vegetable found in India. It looks similar to potatoes, but has an entirely different taste. It can be served with gravy or as a crunchy dish on its own. This was one of my favorite subzis (vegetables) growing up, cooked especially this way.

In my family, we would commonly eat it with roti (a flat bread) or something else crunchy, such as air fried bhindi to complement the taste. It also goes well with khichiri or daal chawal.

Ingredients

1-4 taro roots (depends on how much you want to make)
1-5 cups of water
3tbs of mustard oil
1/8 tsp of chilli powder
1 tsp of carom seeds (jeera)
1/4 tbs of salt
Add a pinch of hing (asafoetida)

Instructions List

Rinse the taro root.
Add to a pressure cooker. Add water until the taro roots are completely submerged. Boil until they become soft (about three whistles).
Drain the water and let the roots cool. Once cooled, peel off the skin of the root.
Chop into small pieces.
In a flat wide pan, add 3 tbs of mustard oil and heat well.
Add the hing, salt, chilli powder, and carom seeds. Mix well.
Add the chopped taro root. Cook it on medium heat for 10 minutes, turning it over every few minutes until it becomes crunchy on both sides.
Take off heat and carefully drain oil.
Let cool before serving and enjoy!

Notes:

*Spices can be adjusted according to taste. Additional spices can be added such cloves, other chilli spices, etc.

Arbi

Equipment

Ingredients

Instructions List

Notes:

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