Masala Arbi ( taro root) Gluten free

  Ingredients:

(Taro root) Arbi : 1 pound

Onion                 : 1 medium finely chopped

Ginger                :  1/2 inch piece( scraped and grated)

Tomatoes           : 2 medium size( chopped finely)

Serrano peppers : 1 (slit in two)

Ajwain               :  1/4 tsp carom seeds

Cilantro              : finely chopped  2 Tbsp

Salt                     :1/2 tsp or to taste

Red chilli powder: 1/2 tsp( I used Degi Mirch my MDH. Available at indian grocery stores).

Tumeric               : 1/4 tsp

Garam masala      : 1 tsp

Chana masala       : 1 tsp

Oil                       : 1 Tsp

Water                  : 1/4 cup

 Method:

1. Wash the taro root . Place them in a microwavable plate or bowl while they are still wet. Microwave them on high for 6 minutes. You might want to check after 6 minutes if they feel soft or they are still very hard. If they are very hard, you may microwave them for 3-4 minutes more.Take them out of the microwave and let them cool.Once they are cool enough to handle peel them and cut them lengthwise in 4 pieces.
2.  Turn on the heat. Add oil in a wok.When oil is hot  , add carom seeds and add taro roots carefully. Turn the taro roots carefully so that they get an even  golden color. Remove them with slotted spoon on a paper. 
3.  Once all the taro roots are removed from the wok,  add chopped onion and slit serrano peppers.When the onions are a bit translucent,add grated ginger and finely chopped tomatoes.
4. Now add tumeric powder, red chilli powder, chana masala and salt. Mix them well. Add 1/4 a cup of water to the masala to make the tomatoes soft. Once the oil starts seperating, the masala is ready. 
5. Add fried taro roots,garam masala and chopped cilantro.
6. Enjoy Arbi masala with roti, parantha , nan or put it in a sandwich.

Variation: You may add  juice of 1/2 a lemon for extra tangy flavor.

Note:  I like to use degi mirch for two reasons. It is mild and gives a great color to the recipe.