Easy and Quick Arbi (cheppankizhangu) for Roti

I fell in love with this dish when I was in Northern Part of India. I've heard about the under ground stem called Arbi in Hindi and Cheppankizhangu in Tamil. This dry dish was served along with roti's or plain parathas in our mess, and I liked it very much, it's seasonal vegetable in North India. In down south its available almost throughout the year and usually use as one vegetable in sambar. Making this dish is very easy and less time consuming. 

Ingredients:

1. Arbi - 200 gm
2. Turmeric - 1/4 tb spn
3. Small Onion - 1 - finely chopped
4. Green chili - 4 - 5 finely chopped
5. Cumin Seeds - 1/2 tb sp coarsely crushed
6. Carom seeds (Ajwain) - 1/2 tb spn coarsely crushed
7. Salt to taste
8. Oil - 2 tbl spn
9. Coriander leaves - chopped (optional) for garnishing.

Preparation:

1. Wash and pressure cook the Arbi's for about 5 minutes in lightly salted water. If you are boiling ensure its not over cooked. Over cooked arbi's will break and become mushy wont be able to make the dish.
2. Cool and peel the skin off. Cut them in small pieces lengthy or small as desired.
3. In a non-stick pan or kadai, heat oil and add cumin, carom seeds. Saute lightly
4. Add in the green chilies and onion, saute for 2 minutes follwed by turmeric powder and salt. Remember Arbi was already been cooked in salt water, so add minimal salt.
5. Finally add the arbi pieces, saute. Sprinkle little water if its very dry. Arbi needs to get coated in the masala.
6. Cover and cook for another 5 minutes in low flame, or until done.
7. Garnish with chopped coriander leaves and serve hot with rotis or parathas.