Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, aarbi(taro root) veg. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. Although taro root is a starchy vegetable, it contains two types of carbohydrates that are beneficial for blood sugar management: fiber and resistant starch. How to make Taro Root Fry Indian style?
Aarbi(taro root) veg is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Aarbi(taro root) veg is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook aarbi(taro root) veg using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Aarbi(taro root) veg:
- Make ready 1/2 kg taro root(arbi)
- Get 1 table spoon oil
- Make ready 1 spoon turmeric powder
- Prepare 1 spoon salt
- Make ready 1/2 spoon red chilli powder
- Get 1 tomato finealy chopped
They are rich in oxalic acid which is the reason they should be either kept soaked in water overnight or boiled/cooked well to remove the oxalic acid before eating. Taro root is a tropical root vegetable that is featured in cuisines around the globe. Wash the taro roots and pat dry. Heat the oil in a frying pan over medium high heat.
Steps to make Aarbi(taro root) veg:
- Firstly peeled arbi wash it and dry it now cut it in long and thin slices now take a wok add oil and heat it now turmeric powder mix it now add arbi in it and fry it till becomes brown
- Now add salt and red chilli powder mix it now add tomato I it and cover it cook it for 2 minutes again
- Ur arbi veg is ready to serve
I picked up this bag of "exotic veg" at Morrsions yesterday. Taro root is present in many Indian and South East Asian dishes. High in starchy carbohydrates, taro roots look similar to small, brown knobbly potatoes. The root works in both savory and sweet dishes, though it's best in main dishes. Taro root is widely cultivated in India but is said to have its origins in Malaysia.
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