Arbi/taro (dry Curry/sabji)/arbi Tuk

67 Taro Rootmedium size

½ cup Red onion chopped

2 Green chillis

½ stick Ginger piece

1 Garlic clove

¼ tsp Garam masala

Salt to taste

Red pepper to taste.

1 tsp Turmeric

1 tsp Coriander powder

½ tsp Asafetida

½ tsp Carom seed(Ajwain)

½ tsp Onion seed

1 tsp Kasoori methi

For Taro Roots:

1.Boil the Taro roots in cooker until 1 whistle and let evaporate the heat by itself.
Open the cooker and let them cool for a while. Peel them off and cut them half or
quarter depending on the size of the root.If they are small, then you don’t need to
cut them.Press them lightly in between your palm and flatten them.
2.Now in a shallow pan add few drops of oil and add Taro roots in it.Shallow fry them
until you get the golden brown color.
3.Take them out on paper towel to absorb extra oil.
4.In another pan add ½ tsp. of cooking oil.When hot enough add Carom and Onion
seeds in it.
5.When start splattering add chopped onion,garlic and saute until it gets golden
brown.Now add ginger and green chilli. Add all the dry spices and then add fried taro
roots in it.
6.Cook for five minutes untill all masalas assimilate in Taro roots.
Sprinkle some Lemon juice and garnish with green coriander leaves.
Serve with hot Phulka and Raita .

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Arbi/taro (dry Curry/sabji)/arbi Tuk