Sukhi Arbi (Spiced Stir-Fried Taro Roots)
Sukhi Arbi is spiced stir-fried taro roots, and it is a popular north Indian dishes. Visually, it can be unappealing, and I would say it is an acquired taste too, but if prepared properly, it turns out very tasty.
Ingredients
- ½ lb. small variety Colocasia/Taro roots
- 2 tablespoons oil
- 1 teaspoon carom seeds
- ½ teaspoon cumin seeds
- 1 small red onion (thinly sliced)
- salt to taste
- ½ teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon dry mango powder
- Fresh cilantro leaves (finely chopped for garnish)
Instructions
- Steam the taro roots with skin on for 10 minutes. Steaming helps to keep the taro roots from getting too soggy, and it becomes very easy to peel the skin once it's cooled enough.
- Slice the steamed taro roots into chunky bite size pieces.
- Place a heavy bottom skillet on medium heat and pour the oil. When the oil heats up, scatter the carom seeds and cumin seeds. Let it sizzle and then, drop the sliced onion followed by salt and turmeric. Sauté for 2 minutes, or until the onions are softened.
- Add all the spice powder and toss it around. Let the spice cook for 2 minutes.
- Layer the boiled sliced taro roots and toss gently to coat the spice. Don’t rush on this step as it will break the slices, making it mushy.
- Let it cook for 3 to 4 minutes and then, toss once again. It will take about 5 to 7 minutes for the spices to coat and create the golden crust. Check salt and add any, if needed.
- Finally, sprinkle the garam masala powder, raw mango powder and give it another toss.
- Garnish with fresh cilantro leaves and serve warm.
Notes
Few Key Points about Sukhi Arbi (Spiced Stir-Fried Taro Roots)
- Pick the small variety of taro roots for this dish.
- Instead of trying to peel the raw, slimy taro root, steam the roots with the skin on! Once it’s cooled completely, peeling the skin off is so easy.
- Try cooking on a cast iron pan when you stir fry the boiled roots. It helps in creating a lovely golden spice crust.
- It is best served warm and immediately after cooking. Reheating in microwave kind of takes away the outer crunchy texture of the taro bites.
Nutrition
Serving: 1Serves 2Calories: 294kcalCarbohydrates: 6gProtein: 2gFat: 31gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 23mgPotassium: 124mgFiber: 4gSugar: 0.2gVitamin A: 335IUVitamin C: 1mgCalcium: 47mgIron: 3mg