We rarely cook Arbi/ kochu/Taro at home. Not that it is not available here in Mumbai…they are aplenty everywhere, but somehow I didn’t cook much of it. But all of a sudden I find myself cooking a wee bit too much of arbi. Today is the third time I cooked arbi in the past two weeks! It is an extremely nutritious root vegetable with a lot of essential trace nutrients and most importantly has a very low glycemic index. But just like any other food varieties, too much of Arbi also not good. High consumption daily is said to cause kidney stone problems, so a controlled portion is the key word.
Today I prepared Dum arbi on the lines of Dum Aloo.
Oil : Mustard/any other 2 tbsp
Cumin seeds : 1 pinch
Bay leaves : 2/3
Onion : 1 large
Garlic: 2/3 cloves
Ginger: 1 “ piece
Tomato : 1 large
Green chillies: 2 slit
Dhaniya pdr: 1 tsp
Garam masala pdr : 1 tsp
chilli pdr :1/2 tsp
Salt: 1 tsp
Turmeric: 1 tsp
Sugar/jaggery : ½ tsp
Coriander leaves : for garnishing
Step2:Heat mustard oil in a wok.
Step3:Throw in the jeera and the bay leaves in succession .
Step4:Add the garlic, and afer they have browned slightly, add the finely chopped onion and the grated ginger. Fry till oil separates.
Step5: Now add the dhaniya pdr, garam masala pdr chopped tomatoes and fry for some more time before adding the salt, turmeric, sugar and chilli pdr.
Step6: When a nice smell emanates, add the previously boiled and peeled arbi.
Step7:Mix well, throw in the green chillies and cover, allowing the arbi to soak in the masala and the flavors.
Great with hot chapattis! Will also go great guns with dal-rice J