Dry arabi (taro root) with Besan

Ingredients:

• Arabi (taro root):200gm
• Mustard oil/cooking oil: 4 tablespoon
• Ajwain:  half teaspoon
• Besan: 2 tablespoon
• Salt: 1 teaspoon
• Turmeric powder: half teaspoon
• Chili powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Mango powder: half teaspoon
• Asafoetida powder: 1 pinch
• Garam masala powder: half teaspoon

Preparation:

1. Boil the arabi with one glass of water into cooker.
2. Bring to full cooking pressure, and then put off the flame.
3.  Let it be cooed, take out the arabi from cooker.
4. Peel arabi and Cut into slices. Keep aside.

Method:

1. Take oil in a wok, when it starts smoking.
2. Add asafetida and ajwain in it.
3. Sputter few seconds, and then add Besan.
4.  Keep stirring, until Besan become light brown.
5. Add chopped arabi, salt, turmeric, chili, coriander, and mango powder in it.
6. Cover it, and lower the flame, cook for two to three minutes.
7. Add Garam masala powder. Stir well.

Dry arabi is ready to serve with dal and roti.

Dry arabi (taro root) with Besan by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.