Arbi roast recipe – How to make spicy arbi roast or arbi fry recipe – colocasia roots/taro roots recipes

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Arbi or taro root or colocasia is a root vegetable which is high in dietary fibre, carbohydrates, minerals and vitamins.  They are free from gluten proteins.  The health benefits include its ability to improve digestion, lower blood sugar levels, protect the skin, increase circulation, aid the immune system, prevent heart disease, while also supporting muscle and nerve health.

Arbi roast is a very simple and a tasty side dish for sambar rice, rasam rice or dal chawal.  It also goes well with phulkas.  It is a mildly spiced vegetable and no onion or garlic is used in this recipe.  You can also serve arbi roast as a starter or appetizer. 

Other arbi recipes :

Arbi cutlet

Arbi ki kadhi

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Prep Time : 20 mins

Cook Time : 20 mins

Servings : 2-3 persons

Indian cuisine

INGREDIENTS

Arbi or taro roots or colocasia roots – 250 gms

Besan or gram flour – 3 tablespoons

Red chilli powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala – 1/2 teaspoon

Salt to taste

Oil for shallow frying

FOR TEMPERING/SEASONING

Oil – 1 tablespoon

A pinch of asafoetida or hing

Mustard seeds /rai – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Curry leaves – 10

Red chillies – 2 (broken into 2 small pieces)

Lemon juice – 1 teaspoon (optional)

HOW TO MAKE OR PREPARE ARBI ROAST OR ARBI FRY RECIPE

Scrub the arbi thoroughly to remove the dirt and mud.  Pressure cook with enough water for upto 2 whistles.  Do not overcook, otherwise it will become too mushy.

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Once the pressure is released and cooled down completely, peel the skin of the arbi pieces and cut them into 2 or 3  pieces.

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In a wide bowl or mixing bowl, add besan, red chilli powder, coriander powder, cumin powder, garam masala, salt and little oil.  Mix well and make a thick paste.  Ensure not to make the masala paste too thin.

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Add the cut arbi pieces and mix well, so that the paste is evenly coated to all the arbi pieces.  Let it marinate for 10-15 minutes.  Heat 4 tablespoons of oil in a non-stick pan, on medium flame.  Add the marinated arbi pieces in small batches and roast on both the sides, till golden brown in colour.

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Add more oil if required and fry for 10-12 minutes, until the vegetable becomes completely dry and roasted.  Heat 1 tablespoon of oil in a tadka pan.  Add mustards seeds and once the seeds stops spluttering, add cumin seeds and stir fry till light golden in colour.  Add curry leaves, hing and red chillies and fry for few seconds.  Add this seasoning to the arbi roast and toss gently.

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Sprinkle lemon juice on top and serve hot as a side dish for sambar rice, curd rice or as a starter or appetizer.

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NOTES/TIPS

Lemon juice gives a nice tangy taste to the vegetable.  You can also add sprinkle little amchoor powder on top instead of lemon juice.

Do not cut the arbi pieces into very small pieces, as they tend to break while roasting.

It is better to use a non-stick pan or tawa, as the vegetable does not stick to the pan, while roasting.

 

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