BBS:      TELESC.NET.BR
Assunto:  Stir Fried Arbi (Taro Root)
De:       Ben Collver
Data:     Mon, 16 Mar 2026 06:58:32 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir Fried Arbi (Taro Root)
 Categories: Indian
      Yield: 2 Servings
 
      1 lb Arbi (taro root)
      3 tb Mustard oil
    1/4 ts Ajwain (carrom seeds);
           - heaping
    1/2 ts Cumin seeds
    1/8 ts Hing (asafoetida powder)
      1    Green chiles;
           - up to 3 (optional)
    1/2 ts Red chilli powder
    1/4 ts Amchoor
           - (dry mango powder) -OR-
      1 ds Fresh lemon juice; at end
           Salt; to taste
           Cilantro;
           - chopped, for garnish
           Chaat masala;
           - to taste (optional)
 
  Grease your palms liberally with oil or wear gloves when handling raw
  taro root. It could be quite itchy without. Finish the dish with some
  sour element, dry mango powder (amchoor) as in the recipe, vinegary
  or fresh lime or lemon juice. Sometimes, the cooked vegetable can
  itch the throat. But not to worry. The sour element only adds to the
  taste.
  
  Using the peeler, peel off the skins of the arbi. Wash under running
  water. Completely dry with a kitchen towel. Slice length wise into
  half. Cut batons from each half.
  
  Heat up the oil in a saute pan on medium. Temper the oil with ajwain,
  cumin, green chiles, and hing powder. Immediately add the arbi and
  stir around to coat the batons in oil. Sprinkle the red chili powder
  and amchoor. Also add the salt. Stir again to combine.
  
  Reduce heat to low, cover the pan and let cook for 12 to 15 minutes
  until the arbi is soft but not mushy.
  
  On high heat, saute for 1 to 2 seconds.
  
  Sprinkle with cilantro. Serve.
  
  Recipe by sanjuro
  
  Recipe FROM: 
 
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