Indian · Sides · South Indian · Vegetarian

Taro/Arbi/Alva Manda Masala Stir Fry


Arbi is a root vegetable eaten in many states of India.. Each state has different ways in which they prepare this vegetable. My MIL loved Arbi… K is not a big fan of it though. She would have loved this recipe..!!

Arbi/Taro/Alva Mando

This is my moms way of preparing Taro. It is super easy, crispy & yummy. Is a lovely vegetable side dish served usually with rice or chapati’s. Arbi is called Alva Mando in Konkani. My kid brother was a pretty fussy eater. Now when he is around, mum does not have those tensions of cooking things that he used to make faces at as a kid & refuse to eat. Living away from home does change your perspective towards food,specially home cooked food. He now makes weird requests when mum asks him what he would like to eat, this time around I was shocked, since I have never seen him eat those dishes ever..!!

Taro/Arbi/Alva Manda Masala Stir Fry..

Taro can be boiled, baked or roasted. It is filled with natural sugars which gives it a sweet nutty flavour when cooked.This gets starchy when cooked though; but, the starch is easily digestible.

Mum has so many everyday recipe’s which are enjoyable & prepared with ingredients which are easily found in most Indian homes.I’m thoroughly enjoying every bit of  my stay home & learning these recipe’s.

Taro leaves are also a delicacy in most parts of India. There are various preparations made. Tender leaves are usually preferred.
If the leaves are large & old, there may be chances it will lead to an itching sensation in your throat while eating it.

Ingredients:(Serves 2-3)    Preparation Time – 30-40 mins
Arbi/Taro – 250 gms
Mustard seeds – 1.2 tsp
Urad dal/Split Bengal gram – 1/2 tsp
Asafoetida – a pinch
Red chilli powder – 1.5 tsp
Curry leaves – 8-10 leaves
Rice flour – 1 tsp
Cooking oil – 3 tbsp

Method:
Pressure cook the arbi with some salt & enough water till you hear 2 whistles. Turn the heat off & wait for the cooker to cool & the pressure to be released.
Transfer the hot arbi to cold water. Peel the skin off & then keep the arbi aside in a plate.

Pressure cooked Taro/Arbi..

Cut them into cubes.

Note: Do not get worried if it is gooey, this vegetable is very starchy & gooey when cooked.

Marinate the arbi cubes with salt & chilli powder for about 10 minutes. Since it is gooey, the cubes don’t look like cubes.. 😉

Marinate with red chilli powder & some salt..

Heat oil in a fry pan. Maintain heat at medium. Once the oil heats up add the asafoetida let it sizzle. Next, throw in the mustard seeds & let it splutter. A minute later
throw in the urad dal. When the dal begins to change colour add the curry leaves & fry them for a minute. Now, throw in the marinated arbi cubes. Give it a good mix.
A couple of minutes later sprinkle the rice flour around evenly. Give it a good mix again. Simmer & let the arbi cook till the gooeyness vanishes away & the arbi pieces turn nice & crisp.

Fry till they turn nice & crispy..

Garnishing:
Garnish with some additional curry leaves if required.

Serving Suggestions:

Taro/Arbi/Alva Manda Masala Stir Fry..
Serve hot as a side dish along with some Dal- DDT & rice.

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