Ingredients
Method
Prep
- Rinse the arbi well a few times with water. Discard the water. Next in the inner pot, add 2 cups of water and place the rinsed arbi in the pot. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure. When done quick release the pressure and discard the water.
- Further, remove taro root and place on cutting board. Allow it to cool slightly. Peel the taro using a paring knife or by hand. Furthermore, dice the pressure-cooked taro root into wedges, like potatoes. Since they are already boiled it is easy to peel and chop them.
- Rinse and chop the cilantro finely.
Cook
- Firstly, select sauté on the Instant Pot and adjust to normal. Secondly, add chickpea flour to the pot. Allow the chickpea flour to sauté for about 4 minutes until it changes color and is fragrant. Press cancel.
- Next, remove the chickpea flour from the pot and keep aside.
- Select salute and adjust then, add in oil to the pot. Further, when the oil is hot add in cumin seeds, and carom seeds.
- When cumin seeds splutter, add ground coriander, ground cumin, ground mango powder, Kashmiri chili powder, ground ginger, and ground turmeric.
- Further, add in ¼ cup water, salt. Stir well. Then add in arbi, chickpea flour and stir well. Change the sauté setting from normal to low.
- Cover with a glass lid and let it sauté on low flame for 4 to 5 minutes.
- When done, press cancel. Transfer to a serving bowl and garnish with cilantro.