Friday, March 27, 2009

Arbi Masala (dry)

Arbi Masala (dry)
Arbi is a root and also known as Taro and Cola cassia. Brown and rough outside and white-buttery inside. Few of my friends requested the recipe, so it’s for you all Dear friends. One good thing about this veggie is that it can be stored for about 3-4 weeks (raw).

For Arbi Masala [6 servings]
whole – 1.5lbs fresh
Onion -1/2 sliced
Fresh chopped Garlic -1/2 tbsp
Fresh chopped Ginger -1/2 tbsp
Tomatoes -1 chopped finely
Olive oil – 4 tbsp

Dry Spices:Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Carom Seeds (Ajwain) – 1tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Salt as per taste

  • Peel the Arbi root and cut in long slices. Wash the slices and dry it thoroughly with the kitchen towel.
  • In a pan, heat 2 tbsp oil. Add sliced Arbi and shallow fry it, when its half done take it out of oil, press the slices and again fry it till it turns light golden. This way it will be really crunchy for long. Keep fried Arbi aside.
  • In the same pan heat 1 tbsp oil again. Add cumin seeds, mustard seeds, carom seeds and asafoetida powder. When it crackles, add sliced onions to it. Sauté for 4 minutes and add chopped garlic, ginger and fry for another minute. Then add chopped tomatoes, mix well and cover the pan with the lid. Turn the heat to medium-low for 5 minutes.
  • Add fried Arbi to the pan and add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder and salt). Mix everything and again half-covered, keep on the medium heat for 3-4 minutes.
Serve hot with fresh roti or paratha.

1 comment:

  1. Excellent! The best recipe on your blog so far! Love the recipe..Looks so yummy!!
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