Stir-Fry Arbi (Taro Root)
Arbi is stir-fry and mildly spiced with light crunch makes a great side dish or also can be served as an appetizer. Aroma of carom seeds (ajwain) makes this dish a very inviting snack.
Ingredients
Ingredients:
- 6 medium size Taro roots (arbi) or about 3 cups sliced taro roots
- 3 tablespoons oil
- 4 whole dry red pepper
- 1 teaspoon carom seeds (ajwain seeds)
- 2 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon red chili powder
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon mango powder (amchoor) adjust to taste
Instructions
Method
- Wash the taro roots and pat dry. Peel them and slice them about 1/8” thick.
- Heat the oil in a frying pan over medium high heat.
- Add carom seeds (ajwain) and whole red pepper, stir-fry for few seconds until red pepper has become little dark in color.
- Add sliced taro roots stir-fry for 2 to 3 minutes and cover.
- Let it cook for 5 to 6 minutes or until they are tender (stir once or twice in between) and cover it back until they are tender.
- Next add salt stir and cover for about 2 minutes.
- Now add coriander powder, red chili powder, and turmeric stir fry until taro roots are light golden brown this will take about 4 minutes. Add mango powder and stir.
- Taro roots will be lightly crunch.
- Enjoy it!
Tried this recipe?Let us know how it was!
Jitendra patel
December 1, 2015 at 8:19 amWhat is Arbi?please explain
Himadri
July 13, 2015 at 12:47 amHello Auntyji,
I like all your recipes. I love to eat arbi but every time I try this vegetable my arbi sticks to pan. Even if I dry arbi properly. Can u pls tell any tips to avoid sticky arbi.
Manjula Jain
July 15, 2015 at 10:42 amHimadri, try using heavy pan and oil should be moderately hot before adding arbi.
Himadri
August 4, 2015 at 6:20 amThanks Auntyji. Will remember this next time.
Rosario
August 18, 2012 at 11:30 amDear Manjula,
Thank you very much for your recipes. I am from south america and we have jackfruit here. I wounder if you have a recipe for it. I would like to have the jackfruit recipe as a main vegetable dish.
Muchas Gracias,
Rosario
Jyovin
April 21, 2012 at 1:17 amDear aunty, thanks a lot for this recipe. I once ate a soggy dish made out of this root at home by our maid and since then have been hating it! I barely had any idea what this root is all about. I began dreading this thing called Arbi. Now thanks to your recipe, I will try this out. Looks very tempting! You are the saviour because its the rule at home that whatever is made should be eaten gratefully.
thanks again.:)
Adrian
March 16, 2012 at 9:28 amSounds like a great recipe! I picked up this bag of “exotic veg” at Morrsions yesterday, not knowing what I bought. Bit of browsing and it turns out to be taro root. Will try out your taro root recipe next week. Just wondering: do you actually eat those whole chillies as well, or are they mainly meant for giving flavour & looking nice, and then discard them? I’m always a bit worried when working with chillies as I find I can’t take more than one (pips removed) in a dish. But maybe by using whole ones and not actually eating them might be less hot than chopping them up and eating them?
Manjula Jain
March 17, 2012 at 12:00 amAdrian,
as you mention they mainly meant for flavour and looking nice
Zach D
January 5, 2012 at 5:01 pmSaw your recipe on YouTube and got really excited because my brother went to the market and picked up some taro root, but he had no idea what to do with it. Forchunately i found your site and have all of the ingrediants!
wanderingmist
November 10, 2011 at 2:06 amThis recipe looks nice. I have a simpler version but I need to try yours. Thanks for sharing
Pranavita
July 27, 2011 at 8:44 amHi Manjula aunty,
I like all your recipes.I had a doubt regarding Arbi Fry.Can we substitute with mango powder with anything else?
thanks in advance
Pranavita
Manjula Jain
July 27, 2011 at 11:12 amPranavita,
Use lemon juice.
swann2b
June 27, 2011 at 3:20 amI made this today along with the Cabbage and peas, and also the Shahi Paneer. Was so good. Couldn’t find small arbi in grocery , They had yucca root (it’s similar in looks and tastes) and it turned out fantastic. Thank you auntie for this great recipe !I made this today along with the Cabbage and peas. Was so good. Couldn’t find small arbi in grocery , They had yucca root (it’s similar in looks and tastes) and it turned out fantastic. Thank you auntie for this great recipe !
swann2b
July 1, 2011 at 11:23 amCorrection on my prior comment. Turns out it wasn’t a yucca root after all but a longer arbi. Sorry for the confusion, I was going by Wikipedia info.
Sylvie Bhola
January 28, 2011 at 11:27 amHello Aunty ji, I have tried several of your recipes and they are absolutely marvelous, I love how you take us step by step. Your arbi recipe is one of our favorites….we eat them like chips, they never seem to stay around long enough to be a side dish. I believe the secret to beautiful cooking is the love and heart that is put into it, this is why your recipes are so beautiful.
Harpreet
September 29, 2010 at 12:07 amLove you aunty…. Thanks for all your efforts…. This Recipe seems to be amazing.. will try tonight.
liane albert
May 19, 2010 at 8:25 amHello to All – I have posted the manchurian recipe below and look forward to your comments – any changes that I have made to the recipe below – I’ve done in CAPS / red ink – although it might not show up that way on here. Keep in mind – when I made the recipe myself – I always double the gravy / sauce part. The extra always goes very well with fried rice,etc…
I also am sorry that this recipe does include garlic and onion for those of you who don’t use those ingredients. I think it’s worth a chance to try the recipe without them though to see how it turns out!
———————————————————————————————–
GOBI MANCHURIAN – YOU CAN ALSO USE THE SAUCE RECIPE AS A GRAVY FOR HAKKA OR LO MEIN NOODLES, OR YOU MAY USE OTHER VEGETABLES THAN GOBI FOR THE BATTER IF YOU CHOOSE. USE YOUR IMAGINATION.
Ingredients:
Cauliflower – 1/2 medium, cut to bite-size florets
Oil – for deep frying
For the batter:
All-purpose Flour – 5 Tbsp
Corn Starch – 3 Tbsp (IN INDIA THIS IS KNOWN AS CORN FLOUR)
Salt – 1/4 tsp
Black Pepper – 1/4 tsp
Water – 1/4 cup plus 2 Tbsp
For the sauce: KEEP IN MIND THAT I DOUBLE THE RECIPE BELOW TO MAKE IT MORE “SAUCEY” IF YOU PREFER YOU CAN MAKE IT WITHOUT DOUBLING – BUT THE EXTRA GRAVY GOES WELL WITH FRIED RICE OR SERVING IT WITH HAKKA NOODLES, ETC…
Oil – 1 Tbsp
Onion – 1/2 medium, chopped finely
Green Chilies – to taste, cut diagonally
Garlic – 3 large cloves, chopped finely
Ketchup – 2 Tbsp
Red Chili Sauce – 2 Tbsp or to taste
Soy Sauce – 4 tsp or to taste
White Vinegar – 2 tsp
Water – 4 Tbsp
Corn Starch – 2 tsp (IN INDIA THIS IS KNOWN AS CORN FLOUR)
Green Onions – 2 stalks, cut diagonally for garnishing (YOU MAY ALSO KNOW THIS AS SPRING ONIONS, THE LONG GREEN THIN ONION TOPS ONLY)
Method:
1. Heat Oil in a medium non-stick pan.
2. Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
4. Add Soy Sauce and Vinegar and mix well.
5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
6. Keep sauce aside
7. To make the batter for dipping the gobi, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
8. Coat gobi pieces well with batter and deep fry until gobi is a golden brown color. (YOU WANT THE GOBI TO BE COOKED ALL THE WAY BUT NOT TOO MUCH SO THAT IT’S MUSHY INSIDE)
9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat gobi completely.
10. Add Green Onions and toss again.
Jaya
May 19, 2010 at 4:09 pmThanks Liane! I look forward to trying it soon.
liane albert
May 19, 2010 at 4:54 amPayal – I’ll search for the recipe this morning and will post it later on today or by tomorrow at the latest. Since there are so many requests – I’ll send it to your email and also post it to your link. I’m sure you all will love it. After paying so much attention to Manjula’s link – I’m happy to finally be able to post something!
Payal
May 17, 2010 at 5:29 amHi Aunty,
Your all recipes are simply awesome….I ahve tried few and have to try all 🙂
Aunty, i wud like to request you if you can teach us to make Manchurian with fried rice.
One more thing aunty, I dont have oven at my place and I am hard core fan of Nan khatai…..Can’t I prepare these without the use of oven ….
Waiting for response Aunty..Take care …God bless you
liane albert
May 18, 2010 at 9:34 amHi Payal,
I’ve been married to an Indian gentleman for over ten years now and have a really excellent recipe for gobi manchurian and the sauce itself is something that is interchangable with either other vegetables or meat if you are not vegetarian. It’s very simple and is got an awesome flavor. It’s just like going to an Indian restaurant and having their chinese style food.
If you would like to correspond and have the recipe – please send me an email and I’d be happy to share. Are you in the US or India?
I’m happy to write to anyone who loves recipes and cooking as much as I do. I look forward to hearing from you.
lianealbert@gmail.com
Jaya
May 18, 2010 at 11:00 amMany have requested gobhi manchurian or any indo-chinese recipes. Can you post it here?
Payal
May 18, 2010 at 10:52 pmHi Liane,
So nice to hear from you….I am in India….It would be really gr8 if you can paste the recipe here (as mentioned by Manjula Aunty)..or you can send a mail to me at govilapayal@gmail.com…one more thing I am pure vegeterian…I dont eat onion and garlic…thanks
Payal
Luni_g
May 16, 2010 at 8:52 amI love this recipe, just got done making it and it taste’s awesome. Growing up my mom always make arbi like a small fried patty …. and i used to love it. i came to this website in search of a rajma recipe and stumbled on this one. Thanks you so much for all the hard work and wonderful recipes. I have saved your website as a favorite link so that i can get to it easily. Also watching you cook reminds me of my mom cooking.
Thanks,
Girish.
Archana Jadhav (India, navi Numbai)
May 7, 2010 at 9:42 amhi,
Arbi is my all time faviourite, so I like this stir- fry Arbi very much………………..
instead of “Amchoor Powder” can i use “Dry kokam”.
Give ur reply,
Thank you
surbhi
April 30, 2010 at 4:47 amhi
aunty pl. suggest some nice filling thing for my 6 yr old nephew who cannot have anything made out of wheat,milkand bread etc.
we get exhausted of thinking what to give him
Pramila Jian
April 23, 2010 at 11:21 amHi manjula aunty,
I love watching your recipes and do follow your directions as i am jain and don’t prefer to use garlic and onion, you presentation is so easy to follow.Thanks for the amazing work!
Shubha
April 17, 2010 at 10:19 pmI tried it and it was yummy! Thanks for the recipe!
Shriya
April 17, 2010 at 8:49 pmAunty ji:
I wanted to request you for mangodi subzi recipe. Thank you in advance for considering my request. Regards, Shriya
Shriya
April 17, 2010 at 8:46 pmAunty ji:
Thanks so much for this wonderful recipe. My mom makes it all the time but somehow I never mustered the courage to make it. Taro root is a tricky vegetable as it is hard and takes forever to cook but if you boil them and have not not been careful then it can get all mushy. Seeing you make this has reminded me of this delicious subzi and I will make it soon. Thank you for bringing it all back to us. Regards, Shriya
Valerie
April 14, 2010 at 9:11 amHi, Manjula. Thank you for this. I’ve seen taro root in the market and didn’t know what to do with it. I’ve been curious about it for a long time. Now I have a tasty looking recipe to try, thanks to you.
Mrs Patel
April 13, 2010 at 6:53 pmits good n quick recepie
parshottam mathur
April 12, 2010 at 7:56 amThank you for all the recipes , thanks alout