Simple and easy veg recipe for any time. Using a peeler, remove the rough outer surface of the taro root. However the sliminess makes this quite difficult as it may get slippery and some people with sensitive skin get itchy just by touching the slime. Peel the taro root and then run a vegetable peeler down the length of the root to make long shreds or strips. Taro leaves: Trim stalks, remove thick veins. Cook well to prevent allergic reactions. While the plant originated in Asia (it is believed to be one of the earliest cultivated plants), it is particularly popular in many Pacific Islands, where it became a dietary staple. Masala taro root ( arbi ) is a popular aromatic and delicious dish. 1 taro root Vegetable oil spray Salt. PLACE taro root and garlic in an Instant Pot or pressure cooker and completely cover with water. Silverbeet or chard is added for colour, and the . The leaves and stems of the taro root can be eaten as well, but they must also be fully cooked. The flavours of the Masala taro root ( arbi ) would satiate your taste buds. Cut into similar sized pieces so that they will cook at the same rate. Pressure cook on High for 10 minutes. Drain on … Taro root can be boiled, steamed, baked, or fried — think of it as similar to cooking a potato. Taro roots are said to have first originated in South India as well as Southeast Asia. … How to peel the skin: You need to give it a good scrub using a stiff brush to get the dirt off the hairy skin before peeling it. Directions: Preheat the oven to 400 degrees. Wash well. It can be scraped and peeled but leave the skin on if possible. Enjoy Arabic food and learn how to make Taro and lamb stew. About Masala taro root ( arbi ) Recipe. Looking for Taro and lamb stew recipe. How to Cook Taro Root and Leaves: Keep These Tips in Mind . Masala taro root ( arbi ) is enjoyed by everyone and can be served on special occasions. When buying taro, make sure to look for firm and heavy roots. How to Cook Taro. Its root is starchy and high in fiber and is most often compared to a sweet potato or yam with pleasantly purple insides. It is a root vegetable which is used as a starchy corn. How to prepare. Taro root: Wash well. Let cool. Taro is a popular root vegetable in Egypt and this stew, known as kolkas (also the word for taro), is a favourite way to use it. You must try making Masala taro root ( arbi ) this weekend. Bake for about 20 minutes (or until the chips turn golden brown). Experiment with different ways to cook taro root. Take note that raw taro root may cause itchiness, so it would be wise to use protective gear. Avoid roots that have been sliced or damaged on the ends, or have molds. There are several ways to peel the skin, one being just peeling it with a peeler or a knife. Alternately, use a mandolin slicer to cut thin, potato chip shaped slices. Health Benefits and Side Effects of Taro Roots. Share your Masala taro root ( arbi ) cooking experience on the BetterButter platform. Spray both sides of each slice with an oil mister. This recipe requires few minutes for preparation and 30 minutes to cook. However, taro can be toxic to humans if it's eaten raw, so be sure to cook it thoroughly. The taro plant is a tropical plant with large green leaves. Unless the taro looks dreadfully moldy and dried up, I’ve found that buying a whole taro and cutting it up yourself, is the better way to go. Add the taro to 350 degree Fahrenheit canola or peanut oil and fry them for a few minutes, until they're crisp. Vent the steam, drain, and transfer cubes to a large bowl to cool. Using a mandolin slicer (or cleaver), slice the taro into very thin and even slices. Taro roots belong to the Araceae family and is well known as Colocasia esculenta. You can try making this amazing Masala taro root ( arbi ) in your kitchen. Pressure cook on High for 10 minutes. The prep time is probably comparable to preparing a butternut squash, so buy a whole taro and slice and freeze what you don’t need!