Arbi Fry (Pan Fried Crispy Taro Roots)

Peel, wash, and pat dry the taro roots. Carefully, cut the arbi into julienne strips.
Note: Be carefully when cutting the taro roots as it is quite slimy and tends to slip while cutting.
Heat mustard oil in a pan. Add ajwain, jeera, broken red chili, and a pinch of asafetida. Allow the seeds to crackle.
Pro Tip: Cooking in cast iron pan gives best crispy Arbi!
Add turmeric powder and the cut arbi, give it a good mix. Cook on high heat for a few minutes to crisp up the arbi.
Now, add coriander powder, red chili powder, dry mango powder (amchur), and salt to taste. Mix well.
Cover and cook on medium heat, stirring occasionally, until the arbi is fully cooked and crispy.
Serve hot with dal, rice (chawal), and roti. Enjoy!