Simple Gluten Free Kitchen

Air Fryer Arbi / Eddoes /Taro (So Easy)

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In large Indian gatherings, you will find a dish called ‘Tawa Vegetables”, where assorted vegetables are served on a sizzling Tawa or flat griddle.  Okra, Arbi, baby eggplant, bitter gourd, baby corn, and mushrooms are some of the vegetables that are used for this type of cooking. Either the vegetables are served in rows or mixed with a rich thick gravy. All these vegetables taste great when fried and then seasoned with spices. They taste so good that no one counts the amount of fat in which they were previously cooked. Today I am sharing an extremely easy and simple version of Arbi to serve at gatherings or for family dinner.

If you would rather watch than read, then I’ve got a video on the YouTube channel otherwise, just continue down the page.

 

 

Arbi more commonly known as Colocasia, is a small roundish, dark brown root/tuber that is available in grocery stores and Asian food markets. It is closely related to eddoes, taro, and dasheen which can be used interchangeably in any recipe. I love how we have different names for the same thing. Punjabis love to eat Arbi/ Eddoes in many ways: as a snack, sauteed, or in curry. Though, it’s not a frequent ingredient in my kitchen as my husband doesn’t like it much. He doesn’t like any starchy vegetables. But I have loved Arbi since childhood and whenever I come across  fresh and plump Arbi or Eddoe I cook this dryish kind of dish. It helps break a routine of eating greens every day. And the husband also doesn’t mind eating occasionally.

 

Roasted in airfryer.

 

It gives a slight itch while peeling and gets slippery and slimy once peeled and washed but don’t put it off, it doesn’t taste slimy when cooked properly.  I often cook Arbi in the oven to reduce the slime factor and the result is flavorful with a silky-smooth texture. I practically cook most small vegetables in the same way for parties (with different spices) and serve them on an electric griddle (to keep warm). But when I have to cook just for my family I have started using Airfyer. That’s why updated my 2013 post.

 

Roasted in Oven

 

When cooking in an oven, it is best to use a glass or ceramic baking dish to prevent sticking to aluminum foil. This dish is cooked with very few spices and without any onion or garlic. The important spice used here is Ajwain. Ajwain is a uniquely Indian spice that is especially good for digestion. Arbi and Ajwain are an especially good combination because of the way that they support each other’s flavor profile. Ajwain has a strong, bitter taste with an aroma like thyme that complements Arbi’s sweet, nutty taste. This recipe is a treat to make, and an excellent choice for an easy side dish or snack.

 

 

I hope you give this recipe a try and share your comments with me. Enjoy!

 

Print
Air Fryer Arbi / Eddoes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Super simple and delicious Airfryer Arbi or Eddoes, tossed in minimum spices.

Ingredients

  • 1.5 lbs. Arbi or Eddoes
  • 1 1/4 tsp Ajwain (carom seeds)
  • 1 tsp turmeric powder
  • 1 tsp (+) red chili powder
  • 3 green chilies chopped or cut length wise
  • 1" piece of ginger (julienne)
  • juice of half a lemon or amchur powder to taste
  • 1 tbsp chopped cilantro
  • 4 tbsp olive oil
  • salt to taste

Instructions

  1. Peel Arbi / Eddoes and cut into thin even wedges.
  2. Wash the cut Arbi well and let dry completely on a Kitchen towel.
  3. Place cut Arbi in a bowl. Add turmeric powder, red chilli powder, salt, carom seeds, and drizzle oil.
  4. Toss everything nicely.
  5. Place seasoned eddoes in Airfryer basket. Set temperature to 400 and roast for 20-25 minutes.
  6. Shake the basket twice while the cooking process and check for doneness around 20 minutes.
  7. Transfer roasted Arbi to the serving bowl when it is done. Add lemon juice.
  8. Serve garnished with cilantro, ginger juliennes and cut green chilies as a snack or side with gravy dish accompanied by rice or chapati.
    9. If roasting in Oven
  9. Preheat oven to 400 degrees F. Put the seasoned Arbi in a glass or ceramic baking dish.
  10. Bake uncovered in the oven for 30-35 minutes or until it is tender. Stir the Arbi very gently after every 10 minutes to prevent it from sticking at the sides.
  11. It is ideal to be served with a variety of accompaniments.

Notes

Some of the seasoning fall through air fryer basket so always add more at the end if needed.

If you want Arbi to be crispy airfry in two batches.

Don't use microwave to reheat.

https://www.simpleglutenfreekitchen.com/2023/09/air-fryer-arbi.html

 

You might also like:

Simple, delicious Lucknowi Vegetable Tehari
Harissa Spiked Squash Soup (Low carb)
Shahi Paneer

Reader Interactions

Comments

  1. Neetu, you have given me a guilt free idea to cook arbi. I always shallow fry arbi before adding in to masala paste. If I boil, sometimes it get mushy. Thanks for sharing.

    Reply

  2. LOVE IT !!!! 100 times ;D better than fried potatoes and it’s oven fried , too ! Will copy this and keep it in my “must cook yum” stash ;D Will also look around for some of that interesting spices ! Thankee loads for sharing this yumminess 😀 From your TARO addict follower hahaha

    Reply

  3. I love taro! I have not been able to find it in Cleveland, but I’d love to cook with it (I’ve only had it prepared by others). This looks very tasty.

    Reply

  6. That looks so tempting and yes to taro masala for a change compared to the potatoes I cook so often at home. Its nice to welcome guest with this taro dish but sad to say, mango powder is not available at my place, so I probably need to look for something similar that gives the same kind of taste.

    Reply

  7. There sure are a lot of root veggies that I have never tasted. However, I have tried the oven fried method on a few and they were tasty! Nothing like this with all these unique spices though. Nice to find out more about the different spices available in your country. Your picture does look like this would make for a delicious side dish.

    Reply

  14. made arbi last week only but did fry it in little oil left after making pakoras for kadhi….oven fry looks great…need to try that next time…thanks for sharing.

    Reply

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