Dry arabi (taro root) with Besan

“Dry Arabi (Taro root) with Besan” or  “Besani Arbi” is a cherished recipe in my family. This dish highlights the natural flavours of Arbi, enhanced by a simple yet aromatic blend of spices and besan.

Asafoetida, or hing, plays a crucial role in the “Besani Arbi” recipe, especially when prepared without onion and garlic. Known for its strong, pungent aroma, asafoetida adds a depth of flavour that enhances the overall taste of the dish.

Just a pinch of this powerful spice is enough, it has not only unique flavour but also aids in digestion, complementing the starchy nature of arbi. In the Besani Arbi dish, hing is typically added during the tempering stage, allowing its essence to infuse the oil and coat the arbi pieces, creating a dish that is both flavourful and aromatic.

Whether served with warm Chapatis or alongside Rice, this version of Besani Arbi is a go-to for a comforting and flavourful meal that everyone in the family enjoys.

Ingredients:

• Arabi (taro root):200gm
• Mustard oil/cooking oil: 4 tablespoon
• Ajwain:  half teaspoon
• Besan: 2 tablespoon
• Salt: 1 teaspoon
• Turmeric powder: half teaspoon
• Chilli powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Mango powder: half teaspoon
• Asafoetida powder: 1 pinch
• Garam masala powder: half teaspoon

Preparation:

1. Boil the arabi with one glass of water into cooker.
2. Bring to full cooking pressure, and then put off the flame.
3.  Let it be cool, take out the arabi from cooker.
4. Peel arabi and Cut into slices. Keep aside.

Method:

1. Take oil in a wok, when it starts smoking, add asafoetida and ajwain.
2. Sputter  for few seconds, add Besan; keep stirring, until Besan become light brown in colour.
3. Add chopped arabi, salt, turmeric, chilli, coriander, and mango powder.
4. Cook on lower flame  for 2-3 minutes with lid on.
5. Add Garam masala powder. Stir well.
6. Dry arabi is ready to serve with Dal and Roti.

Dry arabi (taro root) with Besan

Dry arabi (taro root) with Besan by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.