Arbi Ajwain Ki Sabzi
Taro fried hard in mustard oil with carom seeds, finished sharp with amchur.
Ingredients & method
Method
Amounts inside the steps follow the servings dial, so you never have to hold the arithmetic in your head.
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Par-boil the arbi
Scrub the taro clean and pressure-cook it whole and unpeeled with {{Water}} for two whistles.
Cooking it in the skin keeps the itch-causing crystals sealed in and stops the flesh going waterlogged.
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Peel and cut
Let the 500 g Taro root (Arbi) cool until just warm, then peel and cut into thick rounds.
Cutting after boiling stops the exposed starch turning gluey.
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Temper the ajwain
Heat 2 tbsp Mustard oil in a kadai. Add 1 tsp Ajwain (carom seed) and ¼ tsp Asafoetida (hing) and let them sizzle.
Ajwain's oils bloom fastest in hot fat.
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Build the aromatics
Add 2 Green chillies, 15 g Ginger and 2 Onions, medium. Saute until the onion is soft and golden at the edges.
A slow-softened onion balances the earthiness of the taro without a heavy gravy.
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Season and add the arbi
Add ½ tsp Turmeric powder and 1 tsp Coriander powder, stir briefly, then the taro and Salt to taste. Toss to coat.
Blooming ground spices in oil first stops them tasting raw.
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Crisp it up
Spread the arbi in one layer and fry undisturbed, flipping every few minutes.
Stirring constantly breaks the pieces into mush instead of letting a crust form.
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Finish and serve
Off the heat, sprinkle over 1 tsp Dry mango powder (amchur) and a handful of Cilantro, toss once and serve.
Adding the sour and fresh notes off the heat keeps them bright.
Cook’s notes
Yesterday's boiled arbi crisps better than freshly boiled.
Do not crowd the kadai.
Health benefits
- Taro is a good source of potassium and of resistant starch.
- Ajwain is traditionally eaten with starchy vegetables as a digestive.
General information about the ingredients, not advice about you. Nothing here is a medical or dietary recommendation, and no dish treats or prevents any condition. If you are managing a health condition, pregnant, or on a prescribed diet, ask a doctor or a dietitian.
Cons & who should be cautious
- Taro is starchy — roughly twice the carbohydrate of potato by weight.
- Raw taro contains calcium oxalate and must be cooked through.
- This version is shallow-fried, so it is not a low-fat dish.
Not a complete allergen declaration. Ingredient lists describe what we used and cannot account for cross-contamination or what your particular brand contains, so check the packaging of everything you cook with.
Nutrition facts (estimated)
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