Masaledar Ajwaini Arbi

What makes this dish special

Masaledar Ajwaini Arbi is a quick and tasty Indian dish that is both nutritious and full of fiber. Arbi, also known as taro root, is a versatile vegetable that can be enjoyed as a main course or a snack. This recipe features arbi coated in a spiced batter and shallow-fried to golden perfection. The addition of ajwain (carom seeds) and a blend of aromatic spices gives the dish a unique and flavorful twist. The dish is then simmered in a rich masala base, creating a harmonious blend of textures and tastes. Whether served with roti or enjoyed on its own, Masaledar Ajwaini Arbi is a delightful culinary experience that is sure to please.

Recipe

Ingredients:

• Arbi / Taro roots: 250g (par-boiled and peeled)
• Besan: 4 Tbsp
• Ajwain: 1/2 tsp
• Hing: a pinch
• Salt: to taste
• Red chili powder: to taste
• Coriander powder: 1 tsp
• Cumin: 1/2 tsp
• Garam masala: 1/2 tsp
• Haldi: 1/2 tsp
• Amchoor: 1 tsp
• Coriander: 1 Tbsp (finely chopped)
• Green chillies: 2-3 (finely chopped)
• Garlic: 1 tsp (finely chopped)
• Onion: 1 medium (finely chopped)
• Oil: for cooking

Instructions:

1. Add a little salt, red chili powder, and half the ajwain to the besan and mix well.
2. Cut the peeled arbi longitudinally.
3. Coat the pieces with besan on all sides and keep aside.
4. Take two pans and put on gas simultaneously. Add 2 Tbsp of oil in each.
5. In one pan, add the coated arbi one by one and let it brown evenly on medium flame. Once done on one side, flip the pieces so that the other side can be browned too.
6. In the meantime, in the other pan, add ajwain, garlic, jeera, and hing. Saute well. Add the onions. Cook till they start to change color. Now add the green chillies and all the dry spices, except garam masala and amchoor.
7. Once done, add the shallow-fried arbi to this masala. Stir well to coat the arbi with the masala. Put flame to minimum and let it simmer for about 5 minutes.
8. Add the amchoor, garam masala, and half the coriander. Mix well.
9. Switch off the flame and serve hot, garnished with the rest of the chopped coriander.

Cooking Tip:

• When selecting arbi, choose round, even-sized pieces rather than elongated ones for better texture and flavor.

Architecture Tip