Ajwain Arbi
2-3 Servings ~ 20 Miutes
  • 250 grams Taro Root /Colocasia /Arbi
  • ½ Tsp Carom Seeds/Ajwain
  • ¼ Tsp Mustard Seeds
  • ½ Tsp Red Chillies Powder
  • ½ Tsp Coriander Powder
  • ½ Tsp Garam Masala
  • ½ Tsp Dry Mango Powder
  • Salt to taste
  • 1 ½ Tsp Oil

Taro-Root/Colocasia/Arbi cooked with Carom Seeds/Ajwain

This is a popular edible root in Asia, Pacific islands, West Africa and Amazon region of South America.

Benefits of Taro root/Colocasia/Arbi:

– The roots are very low in fats and protein than in cereals and pulses
– Protein equivalent to yam, cassava, potato, banana etc.
– One of the finest source dietary fibers.
– It also contains good levels of some of the valuable B-complex group of vitamins such as vitamin B-6, folates, riboflavin, pantothenic acid, and thiamin.
– Provides good amount of zinc, magnesium, copper, iron, manganese and potassium.

Called Arbi in the Indian Sub continent, this is a very simple side dish that is easy to cook. The added flavour of Ajwain or Carom seeds makes this dish very tasty…

– Wash the Taro root/Arbi then place it in a pressure cooker with enough water to just submerge it. Cook for ony 1 whistle. ( We need it just cooked and as the Arbi is soft, 1 whistle will do)
– Cool. Then trim the edges and peel away the outer tough hairy skin using paring knife.
– Place the white interior flesh in cold water to remove sticky sap.
– Cut into bite size pieces.
– Heat a shallow fry pan and dry roast the Caram and Mustard seeds. Make a fine powder using the Mortar and Pastle.
– Heat oil in a wok/kadai/skillet and throw in the cut Arbi. Stir and cook for 10 minutes on low flame so as to get a light brown colour on all sides. Keep stirring in intervals.
– Now add in all the powders including the Carom-Mustard powder and toss well.
– Turn off the heat, add coriander and cover for 5 minutes before serving.
– Serve as a side dish with rice.

– You can also serve this as a evening Snack. To do this, cut the Arbi into large slices and after it is cooked, add a little more oil to let the Arbi get the crispiness and cook uncovered a little longer over low heat; then serve dry like chips as a snack.

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