Arabi (Taro root) in Mustard gravy

Most delicious and remarkable recipe: in this recipe the Arabi is deep fried and simmer with mustard gravy. It melts in mouth when served with steamed rice, a superb meal.

Ingredients:

  • Arabi (taro root): 200 gm
  • Garlic: 3-4 cloves
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin, black mustard seed and ajwain mixture: ½ teaspoon
  • Mustard oil/oil: for deep frying
  • Lemon: half
  • Mustard seed: 1 teaspoon (preferably yellow color)
  • Thymol seed/ajwain: ½ teaspoon
  • Red chilly power: ½ teaspoon

Preparation:

  1. Dry grind mustard, Ajwain, salt together, then add garlic in it. Pour 2 table spoon of water and again grind the masala. Make fine paste all together and keep aside.
  2. Scrape arabi using a knife and chop into thick slices (2 cm size), keep aside

Method:

  1. Heat oil in fry pan on high flame till smoke starts; deep fry the chopped arabi in bunches as much as can be accommodating in the oil, keeps aside.
  2. Put mixture of black mustard seed, cumin and ajwaine; allow it to sputter for few seconds. Reduce to low flame; add wet masala; fry the masala on low flame until the moisture of wet masala dries up, add salt, coriander powder, chili powder and turmeric powder and continue to fry for a minute to get golden brown.
  3. Slowly add 200 ml water (as per gravy thickness), boil it for 1 minute: add fried arabi and continue to boil for couple of minutes, put off the flame.
  4. Add lemon juice after 5-10 minutes. Serve with rice or chapatti.
Arabi (Taro root) in Mustard gravy
Ingredients
deep fry
deep fry
deep fry the chopped arabi
Put mixture of black mustard seed, cumin and ajwain
add wet masala
add salt, coriander powder, chili powder and turmeric powder
continue to fry
add 200 ml water
add 200 ml water
add fried arabi
boil for couple of minutes
put off the flame.
Arabi (Taro root) in Mustard gravy
Add lemon juice
Arabi (Taro root) in Mustard gravy
Arabi (Taro root) in Mustard gravy

CC BY-NC-SA 4.0 Arabi (Taro root) in Mustard gravy by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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