Wash the taro roots thoroughly and add them to a pressure cooker with 2 cups of water. Cook on medium flame until 1 whistle.

In a mortar and pestle, add 1 tsp each of coriander seeds and fennel seeds. Add 1-inch ginger and 4 green chilies. Coarsely grind them to make a fresh masala paste.

Once the pressure cooker cools down and the steam releases, open the cooker. Using some oil on your hands to avoid stickiness, peel the taro root and dice them into large chunks.

Heat a pan and add 1 tbsp oil. Once the oil is hot, add 1 tsp mustard seeds, 1 tsp cumin seeds, and 0.25 tsp asafoetida (hing). Then, toss in 5 pieces of curry leaves and sauté for a few seconds.

Add the freshly made masala paste (from the mortar and pestle) into the pan and sauté for 1-2 minutes until fragrant.

Now, add the diced arbi (taro root) to the pan and mix well with the masala.

Sprinkle 0.5 tsp turmeric powder and 1 tsp amchur powder. Add salt to taste. Sauté the mixture well until all ingredients are combined.

Garnish with freshly chopped coriander leaves and serve hot with roti or as a side dish to your meal.