Arbi (Taro root) cooked with Indian spices makes a simple side dish which is also vegan and gluten-free. Pair with dal, rice for a complete meal.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Sides
  • Cuisine: Indian

Ingredients

  • 12 large arbi (taro root, around 700-800 grams)
  • 2.5 tablespoon oil (divided, I used avocado oil)
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ajwain (carom seeds)
  • 1 inch ginger (finely chopped)
  • 1 green chili (chopped, or add more to taste)
  • 6-7 curry leaves
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon red chili powder (or add more to taste)
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon amchur (dried mango powder)
  • 1/2 teaspoon salt (or to taste)
  • cilantro (to garnish)

Method

  1. First wash arbi nicely with water. Bring a pot of water to boil. Once it starts boiling, add the arbi to it. Boil for 12 to 15 minutes until you are able to insert a fork inside the arbi. You want it boiled but not over-boiled (not mushy). Time will depend on size of arbi, the smaller ones may boil in 10 minutes, since my arbis were large they took around 15 minutes.
  2. Rinse under cold water and let it cool down. Then peel the skin and cut the arbi into slices. Some people cut them round, I prefer cutting them lengthwise- 1/4 to 1/2 inch wide.
  3. Heat 1.5 tablespoon oil in a pan. Once oil is hot, add the cut arbis to it.
  4. Fry arbi on medium heat for around 10 minutes, 5 minutes each side until they are nicely golden brown. Remove the pan fried arbi from the pan and set aside..
  5. To the same pan now add remaining 1 tablespoon oil. Once the oil is hot, add the cumin seeds and then ajwain. Let the seeds sizzle.
  6. Add the ginger, chili and curry leaves. Cook for 1 to 2 minutes until the ginger starts changing color.
  7. Add in the pan-fried arbi and mix. Now, add all the spices - turmeric, red chili, coriander, amchur, along with salt. Sprinkle very little water (like 1 to 2 teaspoons) just so that the spices stick to the arbi nicely. Toss to combine everything.
  8. Let the arbi cook for 2 to 3 more minutes on low heat.
  9. Garnish with cilantro and serve Arbi Fry with roti and dal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.