Arbi (taro root) Masala
Serves 4 as a side dish
Prep: 20 minutes
Roasting: 35-40 minutes Total: 65 minutes
Vegetarian, vegan and those on a gluten-free diet
Serve as a side dish with one of the dals.
Traditionally the chipped arbi and potatoes are deep fried before adding to the ‘masala’. In this recipe I have roasted them for a healthier option for those on a low fat diet.
Arbi Masal
Ingredients:
600g Arbi (taro root) or eddoes (about 8 individual arbis)
450g small waxy potatoes
3 tablespoons vegetable oil
Masala:
3 tablespoons vegetable oil
2 teaspoons cumin
1 medium onion, coarsely grated or chopped very finely using a food processor
3 tablespoons chopped tomatoes, tinned or fresh
1½ green chillies, chopped
2 cloves garlic, crushed
1¾ teaspoons salt
½ teaspoon turmeric
¼ teaspoon garam masala
handful of chopped coriander leaves
lime juice, optional
Method:
Preheat the oven to 180 - 200°C/400°F/Gas Mark 6
Peel the arbi, wash, dry each one with a clean tea towel and slice lengthways as you would for chunky chips.
Peel the potatoes, slice lengthways, was and dry lightly in a clean tea towel
Place the prepared arbi and potatoes in large bowl. Add 3 tablespoons of oil and mix gently but thoroughly to coat the vegetables
Place on a baking tray and into the oven for approximately 35 - 40 minutes turning the arbi and potatoes over half way through roasting
Meanwhile make the masala. Heat the oil on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan
Add the roasted arbi and potatoes to the masala, stir to combine with the masala.
With the lid on the pan, cook on low/medium heat for a couple of minutes.
Stir and add the chopped coriander.
Stir to combine then cook, the lid on for a further two minutes.
Remove from heat and serve with a squeeze of lime juice (optional), a dal dish, paranthas/roti and yoghurt.