Chamagadda/Arbi/Taro Root is a favorite at home and I wanted to try something different with it than the usual pulusu/stew or stir fry I often make. And what better way than to use the super fragrant ‘Kasuri Methi’ (sun dried fenugreek leaves) to make this dish extra flavorful. Made it a few times now and it sure is a tasty dish to have in your meal repertoire.
Prep time: 20 mins
Cook time: 20 to 25 mins
- 1n1/2 lbs of chamagadda/arbi/taro root
- 1/2 teaspoon cumin seeds
- 1 teaspoon mince garlic
- 1 teaspoon minced ginger
- 3/4th cup chopped onions
- 6 or 7 chopped green chillies
- 3/4th teaspoon turmeric
- 1/2 cup kasuri methi
- 1n1/2 teaspoons of salt or to taste
- few teaspoons of lime juice
- coriander for garnish
- Thoroughly wash the taro root to remove any dirt. Without peeling the skin, boil it in water until they are just tender. I like to use pressure cooker for this since it is quicker. Peel off the skin now and cut them into 1 or 2 inch pieces.
- In a cooking pan, heat few teaspoons of oil. Add cumin seeds, garlic, ginger and green chillies. Saute for a couple of mins. Add chopped onions as well as turmeric and sauté for 5 to 6 mins until the onions are tender.
- In batches crush the dry kasuri methi in between your palms and add to the pan. Saute for a couple of mins and then add the chopped taro root.
- Add salt and lime juice. Cook for 4 to 5 mins on low flame. Taste for salt and add more if needed. Garnish with coriander and serve.
This dish would be best served alongside some warm chapathis/rotis, but we’ve also equally enjoyed it with rice and sambar!