Arbi ki Sookhi Sabzi/ Colocasia or Taro Root Dry Vegetable

As a kid, I was a little wary of arbi. After a couple of bites, it used to leave an uncomfortable itch in my throat. But I loved 'arbi ke patte' (patra) that my Mom made as snack. They were simply unbeatable in monsoons - the vision of steaming slices of this delicious snack is making my mouth water.....and making me stray from the topic.

Let's get back to arbi. I started taking interest in this veggie after becoming a homemaker - deciding menus on daily basis always left me scampering for ideas. So when a friend shared this recipe with me, it looked doable and turned out to be quite yummy. Now I look forward to arbi. And I have outgrown the itch!

Serves 2.5

Ingredients:
Arbi: 300 gms
Oil: 3 tsp
Hing: a small pinch
Mustard seeds: 1 tsp
Chilly powder: 1 tsp
Coriander powder : 2 tsp
Haldi powder: 1/2 tsp
Salt: to taste
Besan or chickpea flour: 1 tbsp
Garam masala: a pinch
Amchoor or amla powder or lemon juice: to taste
Coriander leaves: for garnish

Way to go: 
1. Wash arbi. Put it to boil in a pressure cooker.
2. Peel and press it lightly between the palms of your hands. If the tuber is too big, cut it into half and then press.
3. Heat oil. When it is warm, add hing, mustard seeds and green chilly. Let the seeds crackle.
4. Add haldi and arbi. Sauté arbi lightly.
5. After 5 minutes, add masalas and sauté some more.
6. Add besan and sauté for 2-3 minutes.
7. When besan is roasted, add amchoor or amla powder or lemon juice and garam masala. Garnish with coriander leaves. Eat with hot chapatis.