Anyway, coming to the recipe, Arvi (also known as Colocasia/Taro) is one among my favorites from mom's cooking. Taro is a root vegetable that is popular in India. It is mostly prepared as a dry roast and served as a side dish but sometimes it is used in gravies too. This is probably one of the easiest recipes that you can make, especially, if you use frozen arvi. Don't be fooled by the basic ingredients, trust me, this dish is simple yet tasty (better than dry roasted potatoes).
1 lb Arvi/taro, boiled, peeled and each cut into half
10-12 cloves garlic, crushed
2-3 tbsp oil
1 tsp mustard seeds
1 1/2 tsp urad dhal
1/4 tsp turmeric powder
1 1/2 - 2 tsp red chilli powder (adjust to taste)
1/2 - 1 tsp tamarind paste (adjust to taste)
Few curry leaves
Salt, to taste
Rinse and soak arvi in water for 15-20 mins.
Boil the arvi until it is semi-soft or 3/4th done. Drain water and remove the skin. Cut each arvi into half and set aside (it is a bit sticky and messy, don't say I didn't warn you. Instead, you can use frozen arvi to make things easier).
In a pan, on medium flame, heat oil and add mustard seeds, urad dhal, crushed garlic, and curry leaves. After the mustard seeds splutter, add the arvi and sauté for 4-5 mins.
Allow it to fry about half way through, then add turmeric powder, chilli powder and salt. Reduce to low flame. After 5-6 mins, add 1/2-3/4 tsp tamarind paste and toss well.
Sauté until the arvi gets roasted well (on low flame, it takes about 20 mins or so). Serve hot as a side dish for rice.
Makes 4-5 servings.