About Arvi / Eddoe :
Eddoe is a tropical vegetable, a variety of Colocasia esculenta, closely related to taro (dasheen), that is primarily used for its thickened stems (corms). It has smaller corms than taro, and in all but the best cultivars there is an acrid taste that requires careful cooking.The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.
Eddoes appear to have been developed as a crop in China and Japan and introduced from there to the West Indies where they are sometimes called "Chinese eddoes".They grow best in rich loam soil with good drainage, but they can be grown in poorer soil, in drier climates, and in cooler temperatures than Taro.
Eddoes are also called malangas in Spanish-speaking areas, but that name is also used for other plants of the Araceae family, including tannia (Xanthosoma spp.). Eddoe is known as arvi or arbi in Urdu and Hindi and kochur mukhi in Bangla languages in South Asia.
Arvi - 1/4 kg
Oil - 3 to 4 tbsp
Turmeric Pd - 1/2 tsp
Chilly Pd - 1 tsp
Gram Flour - 2 tsp
Rice Flour -2 tsp
Hing - a pinch
Mix all above spices in a bowl and keep aside.(Be careful in adding salt as we pressure cook arvi with salt).
1.Peel and clean Arvi and Pressure Cook it with salt for 2 whistles.
3.For easy mixing ,here is the method....
Put Arvi and the spices in a ziplock bag or plastic bag.Then cover it and toss the ziplock or plastic bag slowly on all directions,to help mix them all.You can easily mix arvi with spices coated uniformly on all sides without sticking in your hand by this way.
7.It should become dry,then put it in a strainer to remove excess oil.
You can also deep fry this.But to avoid excess oil ,i tried this way and i was able to remove excess oil through strainer too.