Tora Root | Arbi Root | Kesuvina Gedde - fry palya (stirfry)
Friday, December 23, 2022
My previous post was similar dish using Potatoes. This yummy side-dish, goes well will rice and dal or rasam. Easy and quick to make with common ingredients in [Indian] kitchen. I make the same dish with Potatoes, green saba banana(balekai) or chinese potato (Samrani gedde) - preparation slightly different, but they all turn out yummy.
NOTE: The vegetable contains a bitter-tasting compound called calcium oxalate. This can cause an itchy mouth and throat if consumed raw but is safe to eat when cooked. Also, adding tamarind in the dish helps in not causing irritation. I apply oil to my hands while handling the roots (before and after boiling to remove the skin).
Ingredients:
- 1 lb. - Tora Root /Arbi Root / Kesuvina Gedde
- 1 - big onion
- 6 - garlic cloves
- 2" - ginger
- 2 tsp - red chilli powder or Rasam powder
- 1 tsp - tamarind paste (or as per taste)
- ½ tsp - turmeric powder
- ¼ tsp - mustard seeds
- ¼ tsp - cumin seeds
- ¼ tsp - fennel seeds
- ¼ tsp - sugar or jaggery
- ½ cup - curry leaves
- 2 tbsp. - oil
- pinch - asafoetida/hing
- salt as per taste
Preparation
- Apply oil on your hand and wash Tora roots couple of times. No worries, the roots will still look brown and ugly. just try to remove the dart while washing.
- In a pressure cooker, take some water - enough to submerge the roots. Add a teaspoon of salt ( I add bit of turmeric powder as well). Cook on medium high flame. Once you see the steam, place the weight, and reduce the flame to medium. Turn off the stove after three whistles. Let the pressure release on its own. [If you don't have a pressure cooker or Instapot, you may boil the roots in a pot - just like boiled potatoes ]
- Once the pressure is released, drain the water and add fresh cold water (Blench). This helps to remove the skin easily. Apply bit of oil on your hand and peel the skin off the Tora roots. Cut the roots to one inch or so sized pieces and keep aside
- Cut onion lengthwise; smash and finely chop garlic and ginger - keep aside
Method:
- Place a thick bottom pan on medium heat. Add oil, once hot add three seeds (mustard, cumin & fennel). Once mustard seeds starts to sputter, add asafoetida and curry leaves.
- Now add ginger, garlic and onion. Mix in pinch sugar and sauté until onions are translucent.
- Increase the flame to medium-high, add the prepared Tora roots. Stir.
- Now add turmeric powder, red chilli powder (I use ready rasam powder), tamarind paste and salt.
- Mix and stir-fry until done (about 3 to 5 minutes)
- Optional: garnish with fresh coriander
- Serve hot with cooked rice and curry. Enjoy!
Read about health benefits of Taro roots here.
Check out other side-dish recipes.
Labels: Side-Dish, South-Indian Dish, Vegetarian
~ Tora Root | Arbi Root | Kesuvina Gedde - fry palya (stirfry) ~
Posted by Swetha @ 12/23/2022 12:07:00 PM ::
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Posted by Swetha @ 12/23/2022 12:07:00 PM ::
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