Taro or Arvi is a common name for the corms and tubers of the plant Colocasia. A perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, Taro is native to southeast Asia. It is believed to have been one of the earliest cultivated plants, originating perhaps in eastern India. The giant leaves of the plant are edible as well and are used in many Asian cuisines. When peeled and cooked, Taro root looks like a potato with an Okra-like slimy texture. However, just like Okra, adding an acid such as mango powder gets rid of the slime.
Ajowan seeds lend a unique flavor and Arvi is almost always seasoned with it.
1 tbsp. oil
1/2 tsp. ajowan seeds
1 tbsp. Rashmi’s Blend (see note)
1/2 tsp. red pepper flakes
1 lb. Taro Root, peeled and cut into 3/4 inch cubes (see note)
3/4 tsp. salt
a pinch baking soda (optional)
2 tsps. mango powder
Some people get an allergic itch when handling raw Arvi, use gloves while peeling and cutting; there is no problem once Arvi is cooked.
You can buy Rashmi’s Blend on the shop page.
- Heat oil in a medium skillet (preferably non-stick).
- Add ajowan, Rashmi’s Blend and pepper flakes, stir for 15-20 seconds.
- Add Arvi, salt (baking soda) and 2-3 tablespoons of water.
- Cover and cook on medium heat, stirring occasionally.
- When almost cooked, add mango powder.
- Uncover and stir under golden brown.
- Serve with Daal, rice and Raita!
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