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Title: Stir Fried Arbi (Taro Root)
Categories: Indian
Yield: 2 Servings

1 lb Arbi (taro root)
3 tb Mustard oil
1/4 ts Ajwain (carrom seeds);
- heaping
1/2 ts Cumin seeds
1/8 ts Hing (asafoetida powder)
1 Green chiles;
- up to 3 (optional)
1/2 ts Red chilli powder
1/4 ts Amchoor
- (dry mango powder) -OR-
1 ds Fresh lemon juice; at end
Salt; to taste
Cilantro;
- chopped, for garnish
Chaat masala;
- to taste (optional)

Grease your palms liberally with oil or wear gloves when handling raw
taro root. It could be quite itchy without. Finish the dish with some
sour element, dry mango powder (amchoor) as in the recipe, vinegary
or fresh lime or lemon juice. Sometimes, the cooked vegetable can
itch the throat. But not to worry. The sour element only adds to the
taste.

Using the peeler, peel off the skins of the arbi. Wash under running
water. Completely dry with a kitchen towel. Slice length wise into
half. Cut batons from each half.

Heat up the oil in a saute pan on medium. Temper the oil with ajwain,
cumin, green chiles, and hing powder. Immediately add the arbi and
stir around to coat the batons in oil. Sprinkle the red chili powder
and amchoor. Also add the salt. Stir again to combine.

Reduce heat to low, cover the pan and let cook for 12 to 15 minutes
until the arbi is soft but not mushy.

On high heat, saute for 1 to 2 seconds.

Sprinkle with cilantro. Serve.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
stir-fried-arbi-taro-root.txt>

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