Stir Fry Taro Root Recipe Video

Arbi is a stir-fry and mildly spiced dish with a light crunch. It makes a great side dish or also can be served as an appetizer. Aroma of carom seeds (ajwain) makes this dish very inviting.

Summary

Difficulty LevelMediumHealth IndexAverage
Servings4Cuisine
Main IngredientInterest Group

Ingredients

 Taro roots/About 3 cups sliced taro roots6 Medium (Arbi)
 Oil3 Tablespoon
 Dry red pepper4
 Carom seeds1 Teaspoon (Ajwain Seeds)
 Coriander powder2 Teaspoon
 Turmeric1⁄4 Teaspoon
 Red chili powder1⁄4 Teaspoon
 Salt1 Teaspoon
 Mango powder1⁄2 Teaspoon (Amchur)

Nutrition Facts

Serving size

Calories 1040 Calories from Fat 118

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 579.7 mg24.2%

Total Carbohydrates 221 g73.8%

Dietary Fiber 35.5 g142.1%

Sugars 4.1 g

Protein 13 g25.9%

Vitamin A 19.4% Vitamin C 67.1%

Calcium 37.9% Iron 29.8%

*Based on a 2000 Calorie diet

Directions

Wash the taro roots and pat dry. Peel them and slice them about 1/8” thick.
Heat the oil in a frying pan over medium high heat.
Add carom seeds (ajwain) and whole red pepper, stir-fry for few seconds until red pepper has become little dark in color.
Add sliced taro roots stir-fry for 2 to 3 minutes and cover.
Let it cook for 5 to 6 minutes or until they are tender (stir once or twice in between) and cover it back until they are tender.
Next add salt stir and cover for about 2 minutes.
Now add coriander powder, red chili powder, and turmeric stir fry until taro roots are light golden brown this will take about 4 minutes. Add mango powder and stir.
Taro roots will be lightly crunch.
Enjoy it!

Editors Review

Who said that only the Maouri people eat Taro? Well, here is an excellent Indian dish that uses Taro as its main ingredient. The aroma of the carom seeds make this dish extra fabulous! Enjoy making this awesome dish from this video!
Quantcast