Chatpati Achari Arbi/Arvi (Taro Root Curry)
Ingredients
Whole spices
- Mustard seeds [Rai] 1/2 tsp
- Fenugreek seeds [methi dana] 1/2 tsp
- Nigella seeds [kalonji] 1/2 tsp
- Cumin seeds [zeera] 1/2 tsp
- Fennel seeds [saunf] 1/2 tsp
- Carom seeds [ajwain] 1/2 teaspoon
Other ingredients
- Arbi (Taro Roots) 1/2 kg
- Oil 1/2 cup
- Ginger paste 1.5 tsp
- Green chilies 2-3, slit
- Tomatoes 3 big, or 5 small
- Salt 1/2 tsp
- Red chili powder 1/2 tsp
- Turmeric powder 1/2 tsp
- Garam masala 1/2 tsp
- Coriander powder 1/2 tsp
- Fresh coriander chopped
Preparation
- Wash the taro roots (arvi) and boil. The arvi should be cooked but not mushy.
- Take out and allow to cool.
- Peel off the arvi and cut into long pieces.
- Deep fry the arvi pieces until golden. Strain and keep aside.
- Blend the tomatoes into a paste by adding a little bit of water. Keep aside.
- Heat oil in a pot on a low flame and add all the whole spices. Stir fry until aromatic.
- Add ginger paste, slit chilies and blended tomatoes. Cook covered until the water evaporates and the oil is released.
- Add powdered spices and cook for 1 minute until aromatic.
- Add water to thin out the gravy according to your preferred consistency and brin to a boil.
- Add fried arbi pieces, cover and cook on low flame for 2 minutes.
- Dish out and garnish with fresh coriander.
- Enjoy with roti or poori paratha.
Chatpati Achari Arbi/Arvi (Taro Root Curry)
Ingredients
Whole spices
- Mustard seeds [Rai] 1/2 tsp
- Fenugreek seeds [methi dana] 1/2 tsp
- Nigella seeds [kalonji] 1/2 tsp
- Cumin seeds [zeera] 1/2 tsp
- Fennel seeds [saunf] 1/2 tsp
- Carom seeds [ajwain] 1/2 tsp
Other ingredients
- Arbi Taro Roots 1/2 kg
- Oil 1/2 cup
- Ginger paste 1.5 tsp
- Green chilies 2-3 slit
- Tomatoes 3 big or 5 small
- Salt 1/2 tsp
- Red chili powder 1/2 tsp
- Turmeric powder 1/2 tsp
- Garam masala 1/2 tsp
- Coriander powder 1/2 tsp
- Fresh coriander chopped
Instructions
- Wash the taro roots (arvi) and boil. The arvi should be cooked but not mushy.
- Take out and allow to cool.
- Peel off the arvi and cut into long pieces.
- Deep fry the arvi pieces until golden. Strain and keep aside.
- Blend the tomatoes into a paste by adding a little bit of water. Keep aside.
- Heat oil in a pot on a low flame and add all the whole spices. Stir fry until aromatic.
- Add ginger paste, slit chilies and blended tomatoes. Cook covered until the water evaporates and the oil is released.
- Add powdered spices and cook for 1 minute until aromatic.
- Add water to thin out the gravy according to your preferred consistency and brin to a boil.
- Add fried arbi pieces, cover and cook on low flame for 2 minutes.
- Dish out and garnish with fresh coriander.
- Enjoy with roti or poori paratha.