1,000 Indian Recipes (152 page)

Authors: Neelam Batra

Ajwaini Arbi

Makes 4 to 6 servings

Taro roots (
arbi
or
arvi
), the small (1
¹⁄
₂- to 3-inch) starchy tubers with fuzzy brown skin and white flesh, are a popular north Indian vegetable. Look for them in Indian, Asian, and some gourmet produce markets in the United States.

In this recipe, we first boil the taro roots and then pan-cook them. Both steps are essential. Boiling tenderizes the roots, making them starchy (and a little gummy—that is the nature of this vegetable), and pan-cooking dramatically alters that by making them beautifully crispy on the outside.

This dish tastes divine with
Garlicky Yellow Mung Beans with Zucchini Wheels
and
chapati
breads. You could pair it with a vegetable, chicken, or a meat curry, or serve it as a snack with a glass of wine.

10 to 12 small taro roots (about 1
¹⁄
₂pounds)

3 tablespoons vegetable oil

¹⁄
₂teaspoon coarsely ground ajwain seeds

1 tablespoon ground coriander

1 teaspoon ground cumin

¹⁄
₄teaspoon ground turmeric

¹⁄
₂teaspoon mango powder

¹⁄
₂teaspoon salt, or to taste

¹⁄
₂cup finely chopped cilantro, including soft stems

1.
Boil the taro roots in water to cover until tender, about 20 minutes. Drain, let cool, then peel and slice them lengthwise into four quarters.

2.
Heat the oil in a large nonstick skillet over medium-high heat and place the taro roots in it in a single layer, in 2 batches if needed. Cook, shaking the skillet and moving the pieces around, until the undersides are golden, 5 to 7 minutes. Turn each piece over and cook until golden on the second side, about 5 minutes.

3.
Sprinkle the ajwain seeds, coriander, cumin, turmeric, mango powder, and salt into the pan, and cook another 2 minutes. Add the cilantro and cook until it wilts and clings to the pieces, about 2 minutes. Serve.

Taro Root Rounds with Tomatoes

Tamatar vaali Arbi

Makes 4 to 6 servings

In this recipe, the taro roots are boiled and pan-cooked, but here we further cook them with tomatoes and spices to make my mother's special side dish that pairs famously with
Nani Mama's Yogurt Curry with Onion Fritters
and a rice
pullao
(pilaf).

My recipe is a little different from the way my mother makes it. She deep-fries the boiled taro root pieces and I pan-cook them.

10 to 12 small taro roots (about 1
¹⁄
₂pounds)

1 teaspoon cumin seeds, dry-roasted and ground (
Dry-Roasting Spices
)

¹⁄
₂teaspoon
Chaat Masala
(or store-bought)

2 tablespoons olive or canola oil

1 teaspoon ajwain seeds, coarsely ground

1 teaspoon cumin seeds

1 tablespoon peeled minced fresh ginger

¹⁄
₂teaspoon salt, or to taste

2 large tomatoes, finely chopped

¹⁄
₂cup finely chopped fresh cilantro, including soft stems

1 large fresh garlic clove, minced

1.
Boil the taro roots in water to cover until tender, about 20 minutes. Meanwhile, prepare the cumin and chaat masala. Drain the taro roots, let cool, then peel and slice into
¹⁄
₄-inch rounds.

2.
Heat the oil in a large nonstick skillet over medium-high heat, and add the ajwain and unroasted cumin seeds and ginger; they should sizzle upon contact with the hot oil. Quickly add the taro roots and salt and cook, turning once or twice, until golden, about 10 minutes. Transfer to a bowl.

3.
To the same pan, add the tomatoes, cilantro, and garlic, and cook, stirring as needed, until most of the juices evaporate, 5 to 7 minutes. Add the dry-roasted cumin and continue to cook, turning carefully a few times until the taro roots are well-coated with the tomato mixture, 3 to 5 minutes. Transfer to a serving dish, sprinkle the chaat masala on top, and serve.

Ginger-Baked Taro Roots with Chaat Masala

Adrak-Chaat Masala Arbi

Makes 4 to 6 servings

For a twist to your next breakfast or brunch, present these flavorful, quickly cooked taro roots (cylindrical brown-skinned tubers) in place of potatoes. Or offer them as finger foods with a glass wine.

10 to 12 small taro roots (about 1
¹⁄
₂pounds)

1 teaspoon
Chaat Masala
(or store-bought)

2 tablespoons peanut oil

2 tablespoons fresh lemon or lime juice

2 tablespoons peeled and minced fresh ginger

1 fresh green chile pepper, such as serrano, minced with seeds

¹⁄
₂cup finely chopped fresh cilantro, including soft stems

¹⁄
₂teaspoon ajwain seeds, coarsely ground

³⁄
₄teaspoon salt, or to taste

1.
In a large saucepan, boil the taro roots in water to cover until tender, about 20 minutes. Meanwhile, prepare the chaat masala. Then peel and cut the taro roots into
¹⁄
₄-inch rounds and place them in a large, flat oven-proof safe pan. Add the oil, lemon juice, ginger, green chile pepper, cilantro, ajwain seeds, and salt and mix well with your clean fingers or a spoon.

2.
Preheat the oven to 425°F. Bake until the taro pieces turn crispy and golden, 20 to 25 minutes. Turn a few times. Transfer to a serving platter, sprinkle the chaat masala on top, and serve.

Tangy Lotus Roots

Kamal-Kakdi ki Sabzi

Makes 4 to 6 servings

Lotus roots (
kamal-kakdi
or
bhain
) are the buff-colored, tube-like roots of the lotus plant (also called the water lily). They have 10 holes that run the length of the whole root, and when you slice them, these holes give it a very attractive, naturally lacy appearance (somewhat like pasta wheels) that is dramatically different from any other sliced vegetable. Serve this dish with any curry or
dal
(legume dish).

Fresh lotus roots are available at Asian and Indian markets. Choose the clean-looking roots with smooth, blemish-free skin. If fresh roots are not available, try the canned ones, drained; they are quite good.