Sukhi Arbi ( taro root)

Ingredients:
Arbi- 400 gms,
Panchforan-1/2 tsp,
Dry red chilli-1 - broken in half,
Turmeric pwd- 1/2 tsp,
Red chilli pwd-1/4 to 1/2 tsp,
Coriander pwd-1 tsp,
Dry mango pwd-1 and 1/2 tsp,
Garam masala pwd-1/2 tsp,
Salt to taste,
Mustard oil- 3 tbsp,
Water- 1/2 cup.

Method:
Before peeling and slicing arbi,rub a little oil in both your palms as chopping arbi makes your hands very ichy.
Wash and peel arbi with a peeler and chop off both the ends.
Wash again and then pat it dry with a kitchen towel.

Slice the arbi in half and then in thin strips.

Heat oil  in a  non stick kadhai and as oil heats up add panchforan and broken dry red chilli.

When the panchforan starts to splutter,add the sliced arbi.

Mix with a wooden spoon and then add turmeric pwd,red chilli pwd,coriander pwd and salt.

Mix and cover with a lid for 5 minutes in low heat.

Uncover and raise the heat to medium and stir fry for a minute.

Add dry mango pwd and garam masala and 1/2 cup water.

Mix and lower the heat and  cover.
Let it cook for 20 minutes or till the arbi is tender.

Keep turning the arbi in between.
Taste and adjust salt and mango pwd.

If needed add 2 to 3 tbsp of water and cover.

Once arbi is tender ,close gas and let it stay in the kadhai for few minutes to make it crisp.

This is a side dish very much like aloo bhunjia.
Goes very well with rice, roti and daal.