Arvi Kay Chanday AKA Taro Masala ( Pakistani or Indian Dish )

Taro is native to Southern India and Southeast Asia. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanic and South Indian cultures and is believed to have been one of the earliest cultivated plants.

In Pakistan, taro or eddoe or arvi is a very common dish served with or without gravy; a popular dish is arvi gosht, which includes beef, lamb or mutton. ( this would be my another dish =))

The leaves are rolled along with gram flour batter and then fried or steamed to make a dish called Pakora, which is finished by tempering with red chillies and carrom (ajwain) seeds.

Step 1: Peel

peel the taro ( use gloves)

sprinkle salt.

let the goosy stickly thing come out .. wash

let dry.

Step 2: Preparing

chop the taro

Step 3: Cooking

1. take oil ( 1/4 cup), add it to pressure cooker,
2. add 1.5 tsp cumin seeds
3. add the taro and mix well
4. chop 1 green chilli
5. add chilli flakes 1/2 tsp
6. add salt
7. mix well
8. add water 1/4 cup ( only this much that when you switch on the pressure cooker it cooks and water is absorbed)
9. apply the pressure ( once the whistles start wait 1 min and switch off the flame.

your taro is ready :)