Vegetarian
by Deepti Sareen
(Arbi is also known as Taro in English)
Another old family staple. Usually fulfilling its role on the table as the vegetable dish accompanying a dal, or any curried dish. But, as kids we enjoyed it more as a snack (between two fresh slices of soft bread) or the next day, at breakfast…with a nice, soft, flaky paratha…
Oil your hands lightly, before peeling the arbi (since it is known to cause irritation on the palm skin in some cases)
Cut the peeled arbi into small circular pieces. Wash. Apply a little salt, and keep aside.
Take a kadahi…(we normally use either a steel one, or a copper kadahi with appropriate tinning.). Heat the mustard oil to the smoking point. Switch off the flame, and tamper the hot oil with water & a pinch of salt (one needs to be careful of hot oil splashes while doing this).
Add 1 tsp Ajwain & 1tsp jeera seeds to oil, allow it to crackle. Add the Arbi, and mix thoroughly.
Cook on high flame for about 4 minutes.
Add salt (to taste), Red pepper powder ½ tsp, and ½ tsp of haldi powder.
Cover the kadahi, flame on sim, let it cook. Keep stirring occasionally.
When apparent that the veggi has cooked about 80%, add the Kashmiri mirch powder ½ tsp. Stir well. Allow it to cook for another 5 minutes. Also add cut-up ½ inch pieces of fresh green peppers to the pot.
When fully done, garnish the dish with finely cut fresh green coriander. Cover the kadahi & take off the gas stove.
Allow it to rest for a couple of minutes before serving.
