Arbi – also called Eddoe or Eddo is a tropical vegetable, closely related totaro.
Eddoes are also called malangas in Spanish-speaking areas and is known as arvi or arbi in Urdu and Hindi
Arbi is a vegetable I grew up eating as a child and I quite enjoyed it. This weekend when I was in the Indian market I ran into them and asked my mother if she would teach me to cook it. She agreed and this is what I learned.
First you boil them in lots of salted water much like potatoes. We added a few potatoes too since potatoes are standard in this dish.
After they are soft, drain, cool and peel.
In the meantime process a red onion, ginger, garlic and green chilies in a food processor to form a coarse paste.
Cut the arbi and potatoes into 2 inch pieces and add the onion paste to it along with 2 tbs. coriander powder, 1 tbs. cumin powder, 1 tbs. red pepper flakes, salt, 2 tbs. mango powder and 1 tsp. carom seeds (ajwain).
-If you can’t find mango powder, add 2 tbs. vinegar.
Mix well and then add 3 tbs. of flour – mix well again.
Now heat a skillet with 2 tbs. oil ( I like to use mustard oil – you can use any oil like vegetable or peanut).
Now add the spiced arbi and potatoes. Cook on each side for about 5 minutes or until they are brown and create a crunchy crust in places.
Finish with a squeeze of lemon and serve as a part of an Indian meal.
It is also quite good as a snack with drinks.
We ate it with chicken kebabs, daal and chapati.
Please try this dish – it is healthful and really delicious.
Until I eat again!
Indian Culinary Center, NYC 