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Stuffed Taro root, a spicy, stuffed arbi recipe !
Recipe type: Side dish
Serves: 2
  • Kachalu 6 -Select the large ones
  • Salt as per taste
  • Coriander leaves 1 small bowl
  • Green chillies 4
  • Garlic 10 cloves
  • Ginger 1 inch piece
  • Coriander powder 1 tspn
  • Turmeric Powder ¼ tspn
  • Oil for Frying
  1. Wash Kachalu and boil them in salted water till half cooked.You can pressure cook these for oneĀ  whistle.
  2. Cool, peel them, and fry for sometime till slightly golden in colour.
  3. Let them cool and meanwhile pound Coriander leaves, green chillies, ginger and garlic in mortar pestle (Hamam dasta) till a coarse mixture is obtained.
  4. Add some salt, turmeric powder and coriander powder and mix properly.
  5. Now slit each piece of kachalu, holding it with the tapering end upwards and the broader end downwards, moving the knife gently in the center, from the top to bottom and slit till ¾th of length.Repeat procedure for each piece and stuff each one with coriander mixture.
  6. Take a nonstick pan and pour little oil and cook the stuffed kachalu on slow flame, with a lid on.
  7. Keep tossing at regular intervals to avoid burning or charring of these and cook these till the rawness of green mixture is gone,approximately for 5-8 minutes.
  8. Serve with Dal rice or any Pulav/Biryani and enjoy the awesome Fish like taste of stuffed Arbi.
Recipe by Sindhi Rasoi |Sindhi Recipes at