Tangy Arbi

20150115_205252The Arbi (also called Colocasia root, Colocasia, Taro, Eddo) is a popular North Indian delicacy and really simple to make. However, the process can be slightly time-consuming so I am not really inclined to prepare it all the time. Tonight was an exception and I decided to take the plunge!
First boil the Arbi for 15 to 20 minutes or until it gets tender. This is done exactly like the potato and can be cooked in either a pan or a pressure cooker (if you have to save time).
After boiling, peel the Arbi and slice each Arbi in two parts and then shallow fry it for 15 to 20 minutes or until it turns brown. Keep aside.
Now chop a large onion and fry for 10 minutes in two tablespoons oil. Add salt, red chilli powder, turmeric, garam masala and a chopped green chill (according to taste). Put in the Arbi and fry for another two minutes. Finish the cooking with a sprinkling of dry mango powder.
Serve hot, with Indian flatbread.




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