Taro Root Recipe | Stir Fry Arbi | Indian Recipe by Manjula

arbi

💰Cheaper: potatoes

Potatoes are more commonly available and less expensive.

garam masala

💰Cheaper: cumin and coriander

Cumin and coriander can provide a similar flavor profile.

curry leaves

💰Cheaper: bay leaves

Bay leaves are more accessible and can substitute in flavor.

fresh coriander

💰Cheaper: parsley

Parsley can be used as a more affordable herb.

Wash and dry the arbi.

Peel the arbi and wipe them clean with a damp paper cloth.

Slice the arbi in half and then thinly slice it, resulting in about 3 cups of arbi.

Heat 3 tablespoons of oil in a pan over medium-high heat until hot.

Add 1 teaspoon of ajwain (carom seeds) and 4 whole red chillies; stir fry for a few seconds until ajwain starts smelling.

Add the sliced arbi to the pan and mix well.

Turn the heat down to medium, cover, and let it cook for 3-4 minutes, stirring once in between.

After 4 minutes, add 1 teaspoon of salt and stir; cover and cook for another 3-4 minutes, stirring once in between.

Check if the arbi is tender; if not, cook for a couple more minutes.

Add 2 teaspoons of coriander powder, 1/4 teaspoon of turmeric, and 1/4 teaspoon of red chilli powder; mix and stir fry for another 3-4 minutes.

Continue cooking until the arbi gets a nice brown color, which may take a couple more minutes.

Add 1/2 teaspoon of mango powder (amchoor) and mix well.

Serve the arbi as a side dish or appetizer.

Cooking Techniques

Equipment Needed

Spice Level: