Wednesday 20 November 2013


250 gm Arbi (Taro root)
1 medium sized onion thinly sliced length wise
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/4 tsp red chili powder 
1/2 tsp cumin seeds
salt to taste
oil for frying


  1. Peel Arbi ,wash it and pat dry.
  2. Thinly slice the Arbi.
  3. Heat oil in a kadahi and fry the slices of arbi in it.
  4. Drain out the Arbi  from oil on a tissue paper or kitchen towel.
  5. Fry the onions till light brown in colour and drain these out on a tissue paper (or you can stir fry the onions in a tea spoon of oil in a separate pan).
  6. Mix onions,Arbi and rest of the ingredients except jeera.
  7. Dry roast cumin seeds on a Tava and sprinkle it on the Arbi.
  8. Serve hot with daal and chappati.   

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