Arbi/ Taro root is a good alternative for potatoes. You can replace any recipe which calls for potatoes with arbi.
I don’t recommend pressure cooking arbi as it’s a very starchy root in comparison to potatoes. Do not overcook them otherwise they will turn very mushy and sticky.
You can substitute chaat masala with amchur powder or the juice of a slice of lemon.
Yields: 2 servings
Prep time: 25 minutes
Cook time: 5 minutes
You will need:
- 5-6 Arbis
- 8-7 curry leaves
- 4 green chilies chopped
- 2 tbsp of oil
- 1 tbsp ginger-garlic paste
- 1/2 tsp mustard seeds
- 1/2 tsp cumin/jeera seeds
- 1/4 tsp hing/ asafoetida
- 1/2 tsp turmeric powder
- 1 tsp chill powder
- 1/2 tsp chaat masala
- Salt as per salt
- Coriander for garnish
- Boil the arbi, this takes about 15-20 minutes. Insert a sharp knife to check if the arbis are cooked. Drain all the water and let the arbi cool completely.
- When cool, peel the arbis and cut into small size pieces.
- In a medium size wok or pan, add oil. In hot oil, add mustard and cumin seeds. When the seeds start to splatter, add hing, chopped green chilies and curry leaves.
- Add ginger garlic paste and cook for few seconds. Add in turmeric and chili powder.
- Mix in chopped arbi, salt as per taste and chaat masala. Cover with a lid and let cook for 1 minute or so.
- Garnish with chopped coriander before serving.