Crispy Arbi Fry(Chamagadda fry)

Arbi, also known by various aliases as arvi and taro and colacassia, is a root vegetable.Experiments with Cooking.I just love this stuff!! It's too bad we can only get it a few months out of the year In fact, it is the root of the plant whose giant leaves are used to make those delicious savory rolls called patra or alu wadi.A word of caution: the juices released when arbi is peeled can be slightly irritating to the skin, so one might want to wear food-prep gloves or coat the hands with some oil at the very least.

Ingredients:
1Lb Chamagadda

1 Onion

1tsp Mustard seeds

1tsp Cumin seeds

1stp Urad dal

10-15 Curry leaves

1tsp Coriander powder

1tsp Ginger garlic paste

5-6 Green chilies

1/4tsp Turmeric powder

Salt to taste

Chili powder to taste

Procedure:
Boil arbi till they are well cooked, drain and cool, peel the skin off and cut them into bite size pieces.Fry in medium hot oil till the color is golden brown and crispy.

In a pan add 4-5tsps oil and when it is hot add urad dal and fry till it is golden brown then add mustard seeds and cumin seeds, after they splutter add curry leaves, green chilies and chopped onions and fry them till golden brown.

Add ginger garlic paste, turmeric and add the fried arbi pieces to this. Fry them in medium flame after a while add salt, coriander powder and chili powder.

Fry for 5-10 minutes and crispy chamagadda fry is ready to eat.It goes extremely well with sambhar rice or rasam rice.