6-7 or 1 ½cupArbi (taro root or colocasia)boiled, peeled and sliced
¼teaspoonAjwain (Carom seeds)
Rock Salt (sendha namak)to taste
1teaspoonRed chili powder
¼teaspoonAmchur powder (Dried mango powder)
Boil the arbi first. Choose any one method. The time given is approx., it may vary depending on the size of the taro root. - Pressure cooker: 1 whistle - Microwave: 4-5 minutes on high power - Boiling water in a saucepan: 10-15 minutes.
Once cool to touch, peel and discard the skin. Cut into round slices, or cut into cubes or lengthwise like wedges.
Heat the oil in a pan on medium heat. Once hot add ajwain and let them sizzle a bit.
Then add sliced arbi and fry in the oil for a few minutes or until it becomes slightly crisp. Because taro roots are slimy in nature, it is a good idea to cook until crisp to get rid of the slimy texture.
Now add salt and spices (red chili powder, cumin powder and amchur powder). Mix well and cook for 1-2 minutes on low heat. Make sure to lower the heat so spices don’t get burnt.
If making this on fasting days:
Please use peanut oil.
Add or skip the spices as per your family tradition.
If not eating red chili powder, then add green chilies after adding ajwain.
If not eating amchur, then add lemon or lime juice at the end of the cooking process.