Now before you start "handling " taro root/ arbi, there is one thing that you need to keep in mind . Arbi can cause itching in hands, so please apply some vegetable oil on your hands ,before you start peeling and slicing it.Once sliced, rub some salt on arbi and keep it aside for 5-10min . In the meantime gather rest of the ingredients.Then wash the slices properly in cold water and it is ready to cook.
Start with heating the mustard oil to smoking point (the colour of the oil will start to lighten). Turn the heat to medium, and add hing(asafoetida), ajwain seeds(carom/ caraway seeds).It will splutter. Keep stirring and add chopped garlic.
Saute till the garlic loses its raw smell. Do not brown it, as it will taste bitter.
Add the main ingredient - Arbi.
Add salt, red chilli powder,haldi (turmeric) powder and dry fenugreek leaves and slit green chillies.
Mix everything well and cover the pan .Let it simmer for few minutes on low heat.
Open the pan and check if the arbi is done. You can check this with a spoon, if you can just slice it using a spoon/ ladle it is done.
Add the amchoor/ dry mango powder and mix well.
Now add the besan/ chickpea flour . Increase the heat and mix the flour well with the vegetable. Just let it saute on high heat for 3-4 min , Keep mixing at intervals.Once you see the oil separating, it is done.
Now the tangy crispy masala arbi is ready.While serving squeeze a little lemon juice on it.
Garnish it with slit green chillies and lemon wedges and serve it as a snack or starter or as a side dish.