COLOCASIA ROOTS/ TARO ROOT / ARBI FRY

Colocasia roots also known as Taro root is a veggie that I have never eaten as a kid ! The other day, I had gone for lunch at a dear friends house and she had made Colocasia roots fry with some freshly prepared hot rotis!  

It was sooo tasty that I just had to ask her the recipe for it.

Once back home, I made some tweaks to her recipe to suit the palate of my hubby and kiddo…

Colocasia or Taro root are free from gluten, and comprises of good source of dietary fiber, antioxidants, minerals and vitamins, which aids in good digestion. Colocasia roots have less content of fats and zero cholesterol. So, all in all, a good veggie to eat!

Ingredients:

250 gms Colocasia roots (arbi)

1 onion (finely Chopped)

2 green chilies (finely chopped)

3 cloves garlic (finely chopped)

4 twigs curry leaves

3 tbsp olive oil

½ tsp mustard seeds

¼ tsp cumin seeds

Spices:

1.5 tsp chili powder

1 tsp turmeric powder

1.5 tsp coriander powder

Salt to taste

Wash the Colocasia roots properly and let it boil it in about 1 and ½ cup’s of water, till it is cooked. This ideally should take 10 -12 mins.  You can also cook it in the pressure cooker for 3-4 whistles.

Cool the cooked Colocasia roots, and peel its skin off. You can either slice them into half or let it be whole.

Mix all the Spices (turmeric powder, chilli powder, coriander powder and salt) together. Coat the spice mix over the Colocasia roots and let it rest with the masala’s for about 10 minutes.

Heat oil in a deep pan, add mustard, let it pop, then add cumin and curry leaves, finally add chopped garlic and onion, fry them till they turn golden in colour.

Now add the spice coated Colocasia roots to the pan and mix well with the onions. Give a good mix and put flame in simmer. 

Let the Colocasia roots simmer for about 10 minutes in the closed pan.  Make sure to check in between to avoid burning.  Once the Colocasia roots is fried well, switch off the flame.

Serve the Colocasia roots along with hot chapatis and some pickle !