Actually it is the stem part of the plant, a rhizome like ginger but with a smooth, creamy flesh. Choose ones with rounded ends on each side for this dish - the ones which are pointed on one end are more fibrous, so I was told, many a times by my Dad. Boil the roots, starting in cold water and when the water comes to a boil, turn down to simmer, add salt and cook with lid on. Depending on the size they should boil between 20-35 minutes. I have no idea about the time if using a pressure cooker for the same task. Drain, cool and peel why still warm, as it peels much easily. Cut in rounds 1/4 inch thick.
In a pan heat oil (be liberal and take more), add Ajwain (also called Omum, Carom, Bishop's Weed) and wait till it splutters. Move pan away from fire and add the turmeric, red chilli powder, coriander powder and the slit green chillies.
Add the boiled Arvi, reduce heat and mix gently to coat with masala on all sides, add salt, and allow to cook on slow fire, turning to cook and brown evenly.
Sprinkle chopped cilantro when done. Lot of people add Amchoor (raw mango, dried and powdered), I would much prefer to squeeze a lime on it before serving.
Serve with whole wheat parathas, Mooli (daikon) lachha salad, and ginger pickled in lemon juice.
In a pan heat oil (be liberal and take more), add Ajwain (also called Omum, Carom, Bishop's Weed) and wait till it splutters. Move pan away from fire and add the turmeric, red chilli powder, coriander powder and the slit green chillies.
Add the boiled Arvi, reduce heat and mix gently to coat with masala on all sides, add salt, and allow to cook on slow fire, turning to cook and brown evenly.
Sprinkle chopped cilantro when done. Lot of people add Amchoor (raw mango, dried and powdered), I would much prefer to squeeze a lime on it before serving.
Serve with whole wheat parathas, Mooli (daikon) lachha salad, and ginger pickled in lemon juice.
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