chepangezhangu,arbi,colcassia.u can add onion,garlic or green chilli according to ur taste.oval or Round slightly fatty smooth ones are normally good.
vegetarian 2 servings
250 g Arvi (small taro roots)
1 inch ginger
2 red chilli
1 tsp daniya
1/2 tsp mustard
2 tsp oil
Salt to taste
Pressure cook arvi for 1 whistle with enough water by adding 1/2 tsp salt, haldi to it.
After it cools down, remove the skin.
Grind ginger,dania, redchilli, hing and mix it with arvi.rub salt over arvi pieces.
Heat oil in a kadai and splutter mustard.Then add the arvi pieces.
Stir occasionally and cook on low flame for another 5 minutes.
Arvi subji is ready.Serve with roti or rice.
Note: after removing the skin,if u keep arvi pieces in the fridge for sometime.it will become dry and crispy.later stage also u can add salt but sometimes it will be in one arvi piece and not uniformly spreaded.so i do this way.