Dry Arbi

Taro is a root vegetable, from the family Araceae, genus Colacasia and widely cultivated. Colacasia leaves also known as arbi leaves and taro roots also known as arbi are widely used for various dishes.
Taro roots is a starchy root vegetable which has a brown outer skin and white flesh with purple specks throughout. When cooked it has mildly sweet taste and texture similar to potato. Taro roots are a great source of fiber and other nutrients and offers various health benefits, like blood sugar management, gut and heart health. Antioxidants in taro roots helps combat cancer growth. Taro roots can be used both in sweet and savoury dishes. We should always consume taro roots cooked to neutralize compounds that can cause unpleasant stinging sensations in the mouth. Here I have prepared sukhi Arbi sabzi (Dry Arbi).

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2 persons

Ingredients:
250 grams Arbi/taro roots
2 tbsp oil
1 tsp carom seeds
For spice mix:
1 tbsp coriander cumin powder
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp dry mango powder/ aamchur
1 tsp garam masala
Salt to taste

Method:

1. Wash Arbi properly and pressure cook it. Then remove outer skin and chop it in slices.
2. Mix all dry spices and keep aside. Heat oil and add carom seeds, then add spice mix and sauté on a slow flame till it turns aromatic.
3. Further add salt and arbi slices. Mix well. Cover and cook on a slow flame for a couple of minutes. Sprinkle some water if needed.
4. Then turn off the heat.
5. Serve hot.