So here is an older recipe I shared for this vegetable, also known as Taro. But Schezwan Arbi takes it a notch above. This recipe combines the Indian and Oriental elements for a delightful dish. This is my signature dish and was also featured on the cooking show ‘Foodshala’ on Colors Channel.
• Arbi (Colocassia or Taro Root) – 400 grams. (8-10 medium sized)
• Tomato – 3 or Tomato Puree 2Tbsp
• Green Chili – 2-3 cuts in the length wise
• Ginger – 2 inch long
• Carom seed- 1tsp.
• Salt – according to the taste (or 3/4 tea spoon)or Ajinomoto
• Vinegar – 1tsp.
• Red Chili Powder – less than 1/4 tea spoon
• Schezwan sauce 4tbsp.
• Soya sauce – 1tbsp.
• Coriander leaves – 1 table spoon (finely chopped)
• Oil – to fry & grape seed oil for tempering
• Sesame seeds -2tbsp. Roasted
Thoroughly wash the Arbi and boil it in a cooker with 1 cup water for up to one whistle. Once the Arbi get boiled, peel them, let them cool and cuts into half.
Heat some Oil in a pan and fry the Arbis in the Oil, till they get golden brown in color. Take them out in a plate, and get prepared to make sauce.
Heat grape seed oil in the pan, add carom seed & ginger julienne, stir & add crushed Tomato paste, mix well. Add Schezwan sauce, soya sauce, fried Arbi, salt, pepper etc. Cover it for 1min.Remove from fire adds Roasted sesame seeds and vinegar. Garnish with Fresh parsley or coriander leaves.