Pan Fried Taro or Arvi Rava Fry

Hi everyone! How's life in your part of the world? I hope all is well. The Hindu holy month of Shravan is here. I fondly remember how my mom used to pan-fry vegetables with semolina. Rava Fry is a common dish in Saraswat and Marathi cooking, and I'd love to share a recipe I made, inspired by her, in my Dallas kitchen.

Ingredients:

Taro Root/ Arbi /Arvi /Maadi - 4 medium

Kashmiri Lal Chili Powder - 1 tsp

Turmeric / Haldi - 1/4 tsp

Tamarind extract / Chinch - about 1/2 tsp

Salt - 1/4 tsp

Coarse Rava / Semolina - about 3/4 cup

Oil or Cooking Spray

How to Pan fry Taro or Arbi with Semolina:

• Peel the Taro Root and chop into thick slices. Add salt, Tamarind, turmeric and red chili powder. Toss and set it aside for 10 - 15 minutes. Let it sweat and release some water.
• Mix well to coat the taro slices with all the seasonings. Coat the taro slices with semolina.
• Heat a cast iron pan. Lower the heat to medium and pour oil or cooking spray. Cook both sides of the Taro slices covered with a lid, on low or medium heat.

Enjoy Arbi Rava Fry with dal, rice with some lemon or yogurt.