Sukhi Arbi

This is an easy taro root dish that is quick to make and of course, tastes great! Perfect for lunch, with roti. This recipe is adapted from khanakhazana.com

What you'll need..

• 6-8 Arbi/Kachalu, hard boiled and peeled (Taro root/Colocasia root)
• 1/2 Tsp cumin seeds
• 1/4 Tsp Hing (Asafoetida)
• 1/4 Tsp turmeric powder
• 1/2 Tsp chilli powder
• 1 Tsp coriander powder
• 1 Tbsp besan (Gram flour)
• 2 Tbsp cilantro leaves, chopped
• 2 Tsp lemon juice
• 1 Tbsp oil
• Salt to taste

How to..

• Cut the arbi into thick rounds.
• Heat oil, on medium-low heat, in a non stick flat pan. Add cumin seeds and besan and fry till the besan gets fragrant and turns golden yellow in color.
• Now add hing, turmeric, chilli and coriander powder to the besan and mix well. Make sure the oil is not too hot and these spices don't get burnt.
• Add the sliced arbi and salt and mix well till they get well coated with all the spices.
• Fry the arbi for 4-5 minutes, turning sides occasionally, till they start to crisp on the outside.
• Garnish with lemon juice, cilantro leave and serve hot.

      Follow/Like us on facebook at https://www.facebook.com/DiningWithTheChanders

•