Arbi is a root vegetable, similar to turnips, often called taro. In India, every region has its own way of cooking and I love trying different methods to cook arbi.
This arbi recipe is super easy, quick, and it does not require much cooking skills or ingredients. It has authentic flavors and it goes very well with any curry or daal.
This can also be enjoyed alone as appetizer or as a meal for lunch or dinner. I cut the arbi into small, finger-like pieces, as it adds to the appetizer-quality and it’s faster to cook. My kids crave for this fragrant meal, so the size of your slices isn’t really the most important part.
- 1 lb arbi
- 3 1/2 tbs vegetable oil
- 1 tsp red chili
- 2 tsp dry coriander
- 1 tsp ajwain, or carom
- 1 1/2 tsp salt
- 1 tsp turmeric
- Peel, wash and wipe the arbi off with a clean cloth or paper towel.
- Cut the arbi into small slices.
- Heat the pan at medium heat. Add oil and once the oil is hot, add the arbi and ajwain and stir gently.
- Cover the pan and cook arbi for 7-8 minutes or until they are almost cooked.
- Once the arbi turns brown, mix the turmeric, salt, coriander and red chili and turn the heat to medium low.
- Mix everything gently and let it cook uncovered until they turn crispy from both sides.
- Switch off the heat and serve it hot.
Serves: 5-6 people