Punjabi Arbi Masala

• 1/2 pounds, 78 ounces, weight Colocasia Roots (Arbi Or Taro)
• 1 teaspoon Turmeric Powder
• Salt To Taste
• Mustard Oil, For Frying
• 1 Onion, Chopped
• 1 Tomato, Chopped
• 1 teaspoon Ginger Garlic Paste
• 1 teaspoon Red Chili Powder
• 1 teaspoon Mango Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala Powder
• Fresh Coriander Or Cilantro Leaves, For Garnish

1. Peel and cut arbi in uniform thin strips.
2. Sprinkle turmeric and a pinch of salt over the arbi.
3. Mix well.
4. Heat mustard oil in a frying-pan over medium heat.
5. Shallow fry arbi until light brown in color and crisp on the outside.
6. Drain on absorbent paper.
7. In the same pan, heat 1 teaspoon of mustard oil over medium heat.
8. Add onions and cook until translucent.
9. Add tomatoes and cook until tomatoes are soft and the mixture comes together.
10. Add spices and salt, mix well, and cook 23 minutes.
11. Add the fried arbi and mix well.
12. Stir to combine.
13. Cover pan with a lid and cook 23 minutes.
14. Turn off heat.
15. Serve Punjabi Arbi Masala warm garnished with coriander leaves.

weight colocasia, turmeric, salt, oil, onion, tomato, ginger garlic, red chili powder, mango, coriander powder, garam masala, fresh coriander

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/punjabi-arbi-masala/ (may not work)