Arbi Masala

About this recipe

Arbi—taro root—has a reputation for being slimy, but that reputation is unearned when the root is boiled properly. The key is not to overcook it until it falls apart, but to boil just until a knife slides through cleanly, then immediately drain and dry it completely. A wet arbi will never crisp up nicely in the pan; this is non-negotiable. The beauty of this Gujarati preparation lies in the spice tempering that happens after boiling. Dry-roasting whole spices—cumin, coriander, red chili, fennel—and then grinding them coarsely creates a toasted, slightly smoky powder that clings to each cube of arbi. It's a technique that requires a little more effort than adding ground spices to a base, but the flavor payoff is immediate and unmistakable. The sesame seeds add a nutty earthiness and extra crunch that makes the dish more interesting. Taro root is starchy and slightly bland on its own, which is exactly why it needs this kind of assertive spice treatment. This dish is meant to be eaten warm, served alongside a simple dal and rice or with roti. If you cannot find fresh taro root, frozen peeled arbi is widely available at Indian grocery stores and works perfectly. Leftovers can be reheated gently in a dry pan or enjoyed at room temperature the next day, though the crispness of the edges will soften.