- Wash and peel taro root with knife.Make thin slices and keep aside, don't wash it after slicing else it become too slimy.
- Heat oil in a heavy bottom pan and add carom seeds and cumin seeds. Add more asafoetida and add turmeric powder. Add chopped arbi and fry for a minute. Then put salt. Cook it on low flame. When the arbi slices become soft, then add all the dry spices to it and mix well. Fry for a minute and then turn off the flame. Add lemon juice and fresh coriander leaves, mix and serve as a side dish or snack.
Heat oil in a heavy bottom pan and add carom seeds and cumin seeds. Add more asafoetida and add turmeric powder. Add chopped arbi and fry for a minute. Then put salt. Cook it on low flame. When the arbi slices become soft, then add all the dry spices to it and mix well. Fry for a minute and then turn off the flame. Add lemon juice and fresh coriander leaves, mix and serve as a side dish or snack.
Taro root / Arbi Ki Bhujiya
#myrecipe
#ValentineMe
By Vineeta Chourasia
Feb, 28th
623
Servings
4 persons
Cook Time
20 minutes
Ingredients
11
- 13
Ingredients
- 500 gm Taro roots / Arbi / Colocasia
- 3/4 tsp Turmeric Powder
- 1.5 tsp Salt
- Coriander leaves (to taste)
- 2 tsp Coriander Powder
- 1.5 tsp Red chili powder
- 1/4 tsp Garam Masala Powder
- 1 tsp Lemon Juice
- 4 tbsp Mustard Oil
- 1 tsp Carom Seeds
- 1/2 tsp Cumin Seeds
- 1/3 tsp Asafoetida
- 4 tbsp Fresh Coriander
