Arbi Fry

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

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