Saturday, November 16, 2013

Arbi Methi / Taro Root with Fenugreek Leaves


Taro Roots/Arbi/Arvi - 750gms
Fresh Fenugreek Leaves, chopped - 3 cups
Onion - 1 large sized
Tomato - 1 large sized
Green Chillis - 2
Cumin Seeds - 1 tsp
Red Chilli Falkes - 2 tsps
Dry Mango Powder / Amchoor - 1 1/4 tsps
Turmeric Powder - 1/2 tsp
Salt to taste
Vegetable Oil - 2 tbsps


  1. Wash taro roots thoroughly and pressure cook them for just one whistle.
  2. Once all the steam escapes from the cooker, open the lid, discard all the water from it and place the taro roots under running water.
  3. Peel off the taro roots and cut them into cubes. Cutting the roots into cubes when they are cooled to room temperature helps to retain their shape better.
  4. Chop onion, green chillis and tomato. Keep aside.
  5. Heat oil in a pan.
  6. Add cumin seeds. 
  7. When cumin seeds start sizzling, add chopped green chillis and onions. Saute until onion turns translucent in color.
  8. Add turmeric powder and salt. Give a good stir.
  9. Add cubed taro roots. Saute for 2-3 minutes.
  10. Sprinkle dry mango powder and mix gently.
  11. Now mix the chopped tomato and cook covered until tomatoes become soft.
  12. Add chopped fenugreek leaves and cook until the leaves wither.
  13. Sprinkle red chilli flakes and mix gently.
  14. Serve hot with phulkas or rotis of your choice.


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