Arbi (Taro Root) can be made in various forms. Other than the traditional way of making Arbi, you can also cook Arbi by boiling and frying it with a gravy. It is called Dum Arbi or Fried Arbi in Gravy. I am sure you will like it.
Ingredients for Dum Arbi
Arbi (Colocassia or Taro Root) - 400 gms. (8-10 medium sized)
Tomato - 3
Green Chilli - 2-3
Ginger - 1 inch long piece.
Curd - 1/2 cup.
Heeng- 1-2 pinch.
Cumin Seeds - 1/4 tea spoon.
Turmeric Powder - 1/4 tea spoon.
Coriander Powder - 1 tea spoon.
Salt - according to the taste (or 3/4 tea spoon)
Red Chilli Powder - less than 1/4 tea spoon.
Garam masala - less than 1/4 tea spoon
Coriander leaves - 1 table spoon (finely chopped)
Oil - to fry
Method - How to make Dum Arbi
Thoroughly wash the Arbi and boil it in a cooker with 1 cup water for up to one whistle. Once the Arbi get boiled, peel them, let them cool and then press each of it with hands to flatten them.
Wash and cut tomatoes, break the stems from the green chilli and chop. Wash the ginger peel and cut into big pieces. Put all of them in the mixer and make a paste. Meanwhile whisk a cup of curd and keep it aside. Heat some Oil in a pan and fry the Arbis in the Oil, till they get golden brown in colour. Take them out in a plate, and get prepared to make Gravy.
Keep aside 2 table spoon oil and use the rest to make gravy. Heat the oil in a pan and tamper the thyme seeds and heeng in it. Now add tomato paste, turmeric powder, coriander powder, and cook the masala until the oil starts to separate from the pan and floats at the top. Pour whisked curd into the masala and cook it well for 2 minutes. (incase you eat Onion, then you can add 1 chopped onion and 3-4 garlic pieces into the pan, immediately after roasting the thyme seeds and then continue with the further steps in the same manner).
Put fried Arbis into the Masala and cook it for 2 minutes. Now add 1 cup water and cover the pan with a lid. Cook the recipe for 10 minutes on a medium flame.
Dum Arbi is ready to serve. Garnish it with coriander leaves and serve with hot crispy paranthas, or chapatis, or rice.
You can seal the lid with the dough so that the steam do not come out. Incase you have a well-fitted lid, then you do not need to use dough to seal it.
If you eat onion, then you can add 1 chopped onion and 3-4 garlic into the pan, immediately after roasting the thyme seeds. Roast the onions till they turn light pink in colour and then continue with the further steps in the same manner.