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.

Comments

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family. My Mom used to make this stir fry very often. Just like cabbage, this vegetable in available in two colors - green and purple. I was quite hesitant about the purple one, as I haven't seen that back in India. Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi. I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.

One Day At A Time!

Search This Blog