250gramsarbi(taro or colocasia roots or seppankizhangu)
2cupswaterfor pressure cooking arbi
¼teaspoonajwain(carom seeds)
½teaspooncrushed black pepperor ⅓ teaspoon black pepper powder (kali mirch powder)
½teaspooncumin powder(jeera powder)
½teaspoondry mango powder(amchur) or dry pomegranate powder
1small green chilichopped or ¼ teaspoon red chili powder
½tablespoonpeanut oil(moongphali ka tel)
1tablespoonchopped coriander leavesor mint leaves
rock salt (edible and food grade)(sendha namak) as required
Instructions
boiling arbi
Rinse 250 grams arbi very well in water. Then place them in a 2 litre stovetop pressure cooker. Add 2 cups of water. Pressure cook the arbi for 2 to 3 whistles or for 8 to 10 minutes on medium flame.
When the pressure settles down on its own, then onlu open the lid and check the doneness of the arbi. A knife should easily slid through the arbi. If not, then pressure cook for 1 whistle.
When the arbi cools down or become warm, peel and then slice them in 1/4 to 1/3 inch rounds. Keep aside.
making arbi fry
In a small pan, heat peanut oil. Add ajwain (carom seeds).
Saute the carom seeds on low heat for some seconds till fragrant.
Then add the sliced arbi. Stir and mix the arbi with the rest of the ingredients.
Continue to stir and saute for 3 minutes on a low heat.
Then add the following spices - crushed black pepper, cumin powder, 1 small green chili (chopped). If using red chili powder, then you can add ¼ teaspoon red chili powder.
Stir and mix the spices with the arbi. Season with rock salt as required.
Then add dry mango powder. Instead of dry mango powder, you can also add dry pomegranate powder.
Stir and mix very well.
Saute and flip each piece to get an even roasting and browning of the arbi slices.
Switch off the heat and lastly add chopped coriander or mint leaves.
Stir and serve arbi fry hot or warm as a side dish with samvat rice khichdi or samvat rice pulao or kuttu ke parathe or rajgira paratha.
Notes
The recipe can be scaled as per your needs.
If making this dish for regular non-fasting days then you can use sesame oil or coconut oil or sunflower oil instead of peanut oil. Also you can use regular salt instead of edible rock salt.
For a non-vegan version, you can use ghee if you prefer.
Make sure to clean the taro roots thoroughly so that all mud clinging to the roots is washed away.
Instead of dry mango powder, you can add lemon juice.