Onion tomato gravy is prepared by cooking them in tempered oil along with spices and spice powders. Arbi / Taro root is pressure cooked and peeled. The sliced arbi is then cooked in the tomato onion gravy until done.
Makes: around 4 Servings of Arbi Masala.
Arbi / Taro Root 5 – 7 Medium Sized
Grated Coconut 1 tbsp
Green Chiles 2
Asafoetida a Pinch
Cinnamon 1/2 inch Stick
Bay Leaf 1
Cumin Seeds 1/2 tsp
Coriander Powder 1 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a Pinch
Garam Masala 1/2 tsp
Salt to taste
Oil 1 tsp
Cilantro few Sprigs
Method of preparation:
Wash and add water to the arbi until it just soaks.
Pressure cook arbi for 3 – 4 whistles.
Cool arbi down to room temperature and peel the skin off.
Chop arbi into thick circles and keep aside.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop the onion.
Wash and finely chop the tomatoes.
Wash and finely chop the cilantro.
Heat oil in a pan on medium high heat, add cumin seeds, cinnamon, clove, bay leaf and asafoetida.
When cumin seeds start to brown, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in chopped tomatoes and cook till tomatoes soften and become mushy.
Then add coriander powder, red chilli powder, turmeric powder and salt.
Fry till the tomato onion mixture comes together.
Add sliced arbi, garam masala and a cup of water.
Boil till the mixture thickens (around 5 minutes).
Finally stir in fresh coconut, cilantro and remove from heat.
Serve arbi masala with roti or with steamed rice.
Notes: Make sure to cook arbi well.
Suggestions: If the gravy is not thick enough, put it back on heat and cook till it thickens. Add more water to dilute the arbi masala gravy.
Variations: You can also add a tbsp of yogurt once you remove arbi masala from heat.
Other Names: Arbi Masala, Taro Masala.