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    Arbi (Taro Root)

    Manufacturer: Other Manufactures
    Taro Root (Arbi) Scientifically known as Colocasia esculenta, taro root is an edible form of corn and belongs to the family of a plant called Araceae. The corm is an underground, thick stem that is loaded with essential nutrients.
    SKU: 600000000129
    *
    £0.59
    i h
    Delivery date: 1-3 days

    Boiled arbi tempered with mild spices and cooked. A must try recipe !

    CHATPATI ARBI

    Ingredients

    500 grams colocassia roots (arbi), boiled, peeled and cut into small pieces

    2 tablespoons oil

    ½ teaspoon cumin seeds (jeera)

    4 green chillies,

    slit 8-10 curry leaves

    1 teaspoon coriander powder

    ¼ teaspoon turmeric powder

    ½ teaspoon red chilli powder

    A pinch garam masala powder

    2 teaspoons tamarind pulp

    Salt to taste

    Method

    1. Flatten the colocasia pieces between your palms.

    2. Heat oil in a non-stick pan. Add cumin seeds and green chillies and sauté for 30 seconds. Add colocasia and curry leaves, mix and cook on high heat for 4-5 minutes.

    3. Add coriander powder, turmeric powder, chilli powder and garam masala powder and tamarind pulp, toss, reduce heat and cook for 2-3 minutes. Add salt and toss.

    4. Serve hot.

    Boiled arbi tempered with mild spices and cooked. A must try recipe !

    CHATPATI ARBI

    Ingredients

    500 grams colocassia roots (arbi), boiled, peeled and cut into small pieces

    2 tablespoons oil

    ½ teaspoon cumin seeds (jeera)

    4 green chillies,

    slit 8-10 curry leaves

    1 teaspoon coriander powder

    ¼ teaspoon turmeric powder

    ½ teaspoon red chilli powder

    A pinch garam masala powder

    2 teaspoons tamarind pulp

    Salt to taste

    Method

    1. Flatten the colocasia pieces between your palms.

    2. Heat oil in a non-stick pan. Add cumin seeds and green chillies and sauté for 30 seconds. Add colocasia and curry leaves, mix and cook on high heat for 4-5 minutes.

    3. Add coriander powder, turmeric powder, chilli powder and garam masala powder and tamarind pulp, toss, reduce heat and cook for 2-3 minutes. Add salt and toss.

    4. Serve hot.

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