Yes! My hubby cooks. And what an irony! He can cook all that I can’t. Infact, he loves all those vegetables which I don’t like very much to eat. However when, he cooks anything like that, he somehow convinces me to taste it and then I end up just appreciating his cooking skills. Indeed, he is really good cook. It’s usually the weekends when he innovates and rejuvenates in kitchen making something.
Last Sunday he tried his hand in making arbi/arvi/taro roots. With almost only the basic spices nothing extra, he made those ugly arbi into hot spicy delicious looking recipe. And when asked for the name of the recipe, he in a very lavishing loud way said, it is “Arvi Masala Fry”.
He is quite fussy in adding the specific spices. This excessive attention creates his own very personal homely tastes in anything he cooks.Like me, He also does not like anybody entering the kitchen and interrupting him when he is cooking. Despite that, I somehow managed to take few good pictures to add in this post. This recipe is quite easy to prepare and best part of this recipe is that one who doesn’t like to eat taro roots, will also appreciate the flavor. Hope you will enjoy!
So let’s start with some basic facts of taro roots and followed with the recipe directly from hubby.
Recipe “Arvi Masala Fry”:
Taro root is starchy tuber vegetable much like a potato. It has its native to Asia and grown extensively in the Pacific. Taro roots have its estimates in cultivation in wet tropical India before 5000 B.C. In North India, it is called Arvi or Arbi. In Assamese it is called Kosu. In Bengali the root is called gath and the plant is called Kochu. In Kerala, a state in southern India, taro corms are known as Chembu-kizhangu. It is used as a staple food, as a side dish, or as a component in various side dishes.
- 2 Tbs oil
- Than, heat oil in a pan, add the cumin seeds let it spatter.
- Boiling the taro roots, reduces the cooking time.