Today, I am sharing a delicious easy-to cook recipe of my mom – dry arbi masala. Arbi also referred to as colocasia or taro root is a vegetable and has a starchy taste similar to potatoes.
These roots are often mistakenly labeled as “high carb foods.” But they are gluten free, rich in dietary fiber and has an abundance of vitamins that fortifies the immune system of our body. Taro root has surprisingly low amount of sodium, fat and cholesterol and with little creativity, these roots can easily be incorporated into our healthy meal plan and lifestyle.
Arbi can be made in various ways but today’s recipe is very easy to cook and on to the dinner table in minutes. It’s has always been my favorite. My today’s dinner theme in no onion no garlic food – so I am paring it with my no onion no garlic panchamel dal and tandoori roti.
RECIPE DETAIL – Thoroughly wash arbi. Place in a bowl and microwave for 4-5 minutes. You can even pressure cook them. Place them in a cooker and as the steam starts to build, take it off the flame and wait for the steam to escape. To check, insert a toothpick in the center and if it slides through easily, arbi is done. Slightly tender but not mushy. Peel off the skin and slice them vertically in long pieces.
For a healthier option, I have pan cooked arbi until crisp and brown. Traditionally, masala arbi is fried until crisp and crunchy. Toss arbi in dry spices and turn off the flame. Allow it to sit covered for 5-7 minutes and serve warm with rotis and dal of your choice – create a fast, no-fuss dinner. An easiest way to add extra yum to your weeknight meals!!