1 taro root Vegetable oil spray Salt. 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. 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. Alternately, use a mandolin slicer to cut thin, potato chip shaped slices. Pressure cook on High for 10 minutes. Masala taro root ( arbi ) is enjoyed by everyone and can be served on special occasions. The taro plant is a tropical plant with large green leaves. 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! Its root is starchy and high in fiber and is most often compared to a sweet potato or yam with pleasantly purple insides. Taro leaves: Trim stalks, remove thick veins. Vent the steam, drain, and transfer cubes to a large bowl to cool. Using a peeler, remove the rough outer surface of the taro root. Health Benefits and Side Effects of Taro Roots. The leaves and stems of the taro root can be eaten as well, but they must also be fully cooked. However, taro can be toxic to humans if it's eaten raw, so be sure to cook it thoroughly. 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. There are several ways to peel the skin, one being just peeling it with a peeler or a knife. Pressure cook on High for 10 minutes. Let cool. Directions: Preheat the oven to 400 degrees. Taro root can be boiled, steamed, baked, or fried — think of it as similar to cooking a potato. You can try making this amazing Masala taro root ( arbi ) in your kitchen. Share your Masala taro root ( arbi ) cooking experience on the BetterButter platform. Taro root: Wash well. The flavours of the Masala taro root ( arbi ) would satiate your taste buds. … It is a root vegetable which is used as a starchy corn. When buying taro, make sure to look for firm and heavy roots. Wash well. 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. Enjoy Arabic food and learn how to make Taro and lamb stew. Looking for Taro and lamb stew recipe. Masala taro root ( arbi ) is a popular aromatic and delicious dish. How to Cook Taro Root and Leaves: Keep These Tips in Mind . Peel the taro root and then run a vegetable peeler down the length of the root to make long shreds or strips. Simple and easy veg recipe for any time. Cook well to prevent allergic reactions. Using a mandolin slicer (or cleaver), slice the taro into very thin and even slices. Bake for about 20 minutes (or until the chips turn golden brown). PLACE taro root and garlic in an Instant Pot or pressure cooker and completely cover with water. Drain on … Avoid roots that have been sliced or damaged on the ends, or have molds. Silverbeet or chard is added for colour, and the . Spray both sides of each slice with an oil mister. Cut into similar sized pieces so that they will cook at the same rate. Take note that raw taro root may cause itchiness, so it would be wise to use protective gear. How to Cook Taro. Add the taro to 350 degree Fahrenheit canola or peanut oil and fry them for a few minutes, until they're crisp. About Masala taro root ( arbi ) Recipe. This recipe requires few minutes for preparation and 30 minutes to cook. How to prepare. Experiment with different ways to cook taro root. Taro roots belong to the Araceae family and is well known as Colocasia esculenta. Taro roots are said to have first originated in South India as well as Southeast Asia. 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. It can be scraped and peeled but leave the skin on if possible.