A delicious vegan twist on the classic Arbi Roast, this dish features tender taro roots coated in a flavorful blend of spices. Perfect as a side dish or main course, it's sure to satisfy your cravings for a hearty and satisfying meal.
Ingredients: 500g arbi taro roots, peeled and diced. 2 tbsp olive oil. 1 tsp cumin seeds. 1 onion, finely chopped. 3 tomatoes, pureed. 1 tbsp ginger-garlic paste. 1 tsp turmeric powder. 1 tsp coriander powder. 1 tsp cumin powder. 1 tsp garam masala. Salt to taste. Fresh coriander leaves for garnish.
Instructions: Dice the arbi and boil it until it's soft. Then drain it and set it aside. Put cumin seeds in a pan with hot olive oil. Once they start to pop, add the onions and cook them until they turn golden brown. Put in the ginger-garlic paste and cook until it smells good. When you add the pureed tomatoes, cook until the masala and oil separate. Cumin powder, turmeric powder, garam masala, and salt should all be mixed in. Mix the boiled asparagus well with the masala in the pan after adding it. The arbi should be roasted for 10 to 15 minutes, stirring them every now and then, until they get a little crust. Add fresh coriander leaves as a garnish before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
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