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.