Alvamande / Arbi / Taro roots are my favourite there are very few upkaris and stir fry I prepare with this ....this is one of the most delicious and simple way to cook this curry , my mom used to even use aloo in place of arbi ...it's simply delicious food and when served with Rice can't stop myself from having a second helping :D ....the flavour of garlic and hing just hypes the taste so much oh simply yummy to even describe....Do try it dear friends and readers and enjoy it with your family as much as I did preparing it for so many years :D , Here goes the recipe for this dish
5-6 Arbi/Taro Root ( Pressure cook it and remove the skin , wash and keep aside )
2 tbsp Hing water (Prepared from fresh hing about the size of pea) or 1 tsp Hing powder
3-4 green chillies
1 tbsp finely chopped coriander leaves
2 tbsp desiccated or fresh coconut
salt to taste
For Tadka /Tempering
1 tsp oil + 1/2 tbsp ghee
4-5 big flakes of garlic (finely chopped)
2 -3 Red chillies (broken)
- Pressure cook Arbi / Taro root then when it cools to a room temperature , Peel the skin , wash lightly and cut into cubes and keep it immersed in water (about 2 cups of water)
- Now add green chillies , Hing (asafoetida ) water , coconut, coriander leaves and bring to a boil and simmer till it is reduced to half. You will also notice that as arbi as it is very starchy has made the water fairly thick . Add salt and simmer for 5 mins. Now let's prepare the tadka.
- Now for the tadka : My mom used to crush the garlic with skin on I usually chop them . Take 1 tbsp oil and ghee when ghee has melted add in chopped garlic fry well add in red chilles and roast on a low flame till garlic turns golden brown and add this to the cooked Arbi .
Variation : You can try and replace arbi with potato . It tastes equally delicious :)