4-5 small or 1 cup arbi/taro roots boiled, peeled and cut into big chunks
2 tsp peanut oil
½ tsp cumin seeds
1 tbsp cashew nuts (soak in 2 tbsps of warm water for 15 mins and make a smooth paste)
½ tsp red chilli powder (optional)
one third cup plain curd whisked until smooth
½ tsp cumin powder
1 tbsp finely chopped coriander leaves
rock salt (sendha namak) to taste
1 cup water
Boil the taro roots (arbi) in the pressure cooker (1 whistle) or boil in a saucepan on the stovetop (10-15 mins).
Once cool to the touch, peel and cut into cubes.
Soak the cashew nuts in warm water for 10-15 minutes. Then make a fine paste using a grinder.
Heat the peanut oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Then slit the green chillies and fry them for 30 seconds.
Add chopped arbi, sprinkle a little rock salt and fry until it becomes slightly crisp.
Now add cashew paste. If the paste is too thick then add some water. Also, add red chilli powder if using, and cumin powder. Mix well and simmer for 2 minutes.
Now lower the heat and slowly add whisked curd and using another hand keep mixing it into the gravy to avoid curdling.
Simmer for 6-7 minutes on medium-low heat. Do stir once or twice in between to make sure that it is not sticking to the bottom of the pan.
In the end, garnish with chopped coriander leaves if using.