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Crispy Taro Root Fingers with Ajwain Seeds |
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Serves: 4
Print this Recipe
(Ajwaini Arbi)
Category: Potatoes and Other Roots, Vegan
Makes 4 to 6 servings
Taro roots (arbi or arvi), the small (1 1/2 to 3-inch) starchy tubers with fuzzy brown skin and white flesh, are a popular northern Indian vegetable. Look for them in Indian, Asian, and some gourmet produce markets in the United States.
In this recipe, we first boil the taro roots and then pan-cook them. Both steps are essential. Boiling tenderizes the roots, making them starchy (and a little gummy--that is the nature of this vegetable), and pan-cooking dramatically alters that by making them beautifully crispy on the outside.
This dish tastes divine with Garlicky Yellow Mung Beans with Zucchini Wheels (see Dried Beans, Lentils, and Peas) and chapati breads. You could pair it with a vegetable, chicken, or a meat curry, or serve it as a snack with a glass of wine.
10 to 12 small taro root (about 1 1/2 pounds)
3 tablespoons vegetable oil
1/2 teaspoon coarsely ground ajwain seeds
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon mangos powder
1/2 teaspoon salt, or to taste
1/2 cup finely chopped cilantro, including soft stems
1. Boil the taro roots in water to cover until tender, about 20 minutes. Drain, let cool, then peel and slice them lengthwise into four quarters.
2. Heat the oil in a large nonstick skillet over medium-high heat and place the taro roots in it in a single layer, in 2 batches if needed. Cook, shaking the skillet and moving the pieces around, until the undersides are golden, 5 to 7 minutes. Turn each piece over and cook until golden on the second side, about 5 minutes.
3. Sprinkle the ajwain seeds, coriander, cumin, turmeric, mango powder, and salt into the pan, and cook another 2 minutes. Add the cilantro and cook until it wilts and clings to the pieces, about 2 minutes. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Crispy Taro Root Fingers with Ajwain Seeds comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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