Roasted Taro Root or Potatoes (Spicy Arbi or Aloo Fry)

One of Paji's favorites! It is a guaranteed crowd-pleaser that no matter how much is made, just disappears in minutes. What's not to like? - deliciously crusty and spicy outside and tender and velvety inside.

Do remember that all parts of arbi must be cooked very well (until soft) to render harmless the oxalate crystals that they contain.

4 Servings; but may serve only 2!

Ingredients:

1 lb Arbi (taro root) or Potatoes
1 Tbsp Oil
1/2 tsp Brown Mustard seeds
1 pinch Asafoetida
1 sprig fresh Curry Leaves
1 Tbsp Rasam Powder or Sambar Powder
1/2 tsp ground Turmeric
1 tsp Paprika
1 tsp Salt
1 tsp Aamchoor (dried mango powder), optional

Method:

Wash the arbi/potatoes well. Steam or pressure cook until soft. Peel when cool enough to handle. Set aside to cool thoroughly.

Cut the arbi/potatoes into large chunks - 1" cubes would work well - or as desired.

Heat the oil in a seasoned kadai (wok) or a non-stick skillet; add mustard seeds and when the seeds finish popping, add asafoetida. Stir well.

Stir in the cooked veggies and sprinkle the rest of the spices.

Cook over low heat, turning the veggies once in a while until brown on all sides - about 15 or 20 minutes. One does not need to hover over them; just check and stir occasionally.

Serve hot with freshly cooked rice, Sambar and/or any type of Rasam.