Taro Root/ Arvi 5
Besan 2 tbsps
Red Chilli Powder 1 tsp
Turmeric Powder a pinch
Salt to taste
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chillies 4
Curry Leaves 8
Asafoetida/ Hing a big pinch
Oil 2 tbsps
Method of preparation:
Pressure cook arvi with enough water for 2-3 whistles.
Peel and chop arvi into small cubes once they come to room temperature.
Heat oil in a wok, add urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies, curry leaves, hing and arvi cubes.
Stir fry for a minute or two and add turmeric powder, red chilli powder, besan and salt.
Mix thoroughly and fry for few more seconds until the raw smell of besan dies down.
Serve hot with rice.
Notes: Make sure taro root doesn’t become too mushy.