Masalewali Bhunihuwi Arvi
A few days back I was chatting with one of my very close friends. When she said she had sautéed taro root for lunch, that was enough for me to search for Arvi/Arbi/Taro Toot/Colocasia, in the market the coming weekend to buy some of those fresh tubers.
Colocasia/Taro root – Arvi
Taro root is a startchy vegetable just like potato but has a delicious nutty flavor. Roasted taro root is one of my favorite side dishes. I could eat it as a snack, as a side-dish. I also find this method of preparing this root vegetable easier as the skin peels out quite effortlessly after boiling and a quick roasting lessens its sliminess considerably. Simply boil them until tender then stir fry them to perfection. Lovely! Enjoy the stir-fried wholesome starchy tuber.
Masalewali Bhunihuwi Arvi – Spice Crusted Roasted Taro root
Ingredients:
Taro root/Caolocasia/Arvi – 8, medium sized
Canola oil – 2 tbsp
Mustard seeds/Rai – 1 tbsp
Turmeric – a pinch
Nigella seeds/Kalonji – 1/2 tsp (optional)
Red chilli powder – 1 tsp
Roasted Coriander/Dhaniya powder – 1/2 tsp
Salt – 1 tsp
Dry Raw Mango powder/Amchur powder – 1 tsp (optional)
Masaledaar Bhunihuwi Arvi – Spice Crusted Sautéed Taro root
Method:
1. Wash the taro root and add them to a pressure cooker. Pour in water to cover them. Close the lid and pressure cook until they are soft but not over cooked. You can also steam them until they are fork tender. Once soft, peel and cut into small pieces.
2. Pour oil into a large flat heavy bottomed frying pan at medium high heat and as soon as it warms up, throw in the mustard seeds, nigella seeds, turmeric powder, salt, coriander powder and red chilli powder. Add a splash of water and let it cook for 30 seconds.
3. Working quickly, spread the taro root pieces in a single layer in the pan above the masala, and let them sear. After a minute, when they are nicely browned, lower the heat and gently flip them all so that they sear well on all sides and the masala gets coated evenly on all the taro root pieces. Sprinkle Amchur powder all over stir fried taro root.
4. During the last 2-3 minutes, cover the lid of the pan. Remove from heat and enjoy the sautéed Taro root.
Luv,
Mona
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February 6th, 2009 at 2:17 am
looks inviting! Nice pics!
February 6th, 2009 at 7:22 am
lovely mona…i never stir fried arvi…was happy making khatta salan….nice inovative way of making it…ur tempting me to try it now….inshallh will let u knw how it turned out
February 6th, 2009 at 11:07 am
I have never tasted Arvi, Mona. Looks great there, must try once! :))
February 7th, 2009 at 4:27 am
Looks tempting….love this tuber in any form….Have u ever tasted TOOK ?Its whole boiled,peeled and double fried Arbi, high on calories ,i agree, but mindblowingly yummmy wih some dash of salt ,pepper,coriander pwdr and amchooor…Muaaahhhh 😉
February 11th, 2009 at 1:56 pm
I could eat it as snack too,delicious!
February 26th, 2009 at 3:37 am
Oooh nice!
March 6th, 2009 at 6:53 am
I have always made Arvi in a curry and have not yet made it as a dry dish. This seems really tasty. Will be trying this one soon.
April 24th, 2009 at 8:04 am
Bhunivi Arvi seems like bhunava aaloo n never tried it.will try it for sure.