Sliced Arbi or Taro root lightly fried in oil and spices
Arbi or taro root is a starchy vegetable of South East Asian origin – its leaves are large and dark green, and my favourite way to consume them is in the form of patra, a Parsi preparation. Taro is different from the tree-like yucca, whose root is used widely in Carribean and South American cuisine. This preparation can accompany a simple rice and daal meal or can be eaten with rotis. Crisp them a bit for some crunch.
250 gm. arbi (peeled & sliced)
4 tbsp oil
3/4 tsp. cumin seed
6 kadipatta leaves (curry leaves)
1/2 tsp. red chilli powder
salt to taste
1 tbsp lime juice
- In a shallow pan, heat oil
- Add cumin seeds, then the kadipatta leaves
- Add sliced arbi, and fry for a minute
- Add chilli powder, and salt, stir
- Cover and cook for 10 minutes, or until arbi is cooked
- Fold in lime juice