- Yield: 4 servings
- Prep Time: 50 minutes
In India, eddos are known as arbi and are often roasted. Roasted eddos are popular as a great way to break a holiday fast.
- Eddos or tarro - 1 lb
- non-fat cooking spray
- Canola oil - 1/8 cup
- Cumin - 1 tsp
- Turmeric - 1 tsp
- Coriander - 2 tsp
- Salt and pepper - 1/2 tsp each
- Yogurt garlic dip
- Greek yogurt - 6 oz.
- Garlic clove, minced - 1
- Salt - 1/2 tsp
- In a large saucepan over high heat, add enough water to cover the eddos. Bring the water to a rapid boil. Add the eddos and boil for 15 minutes. Replace water when necessary to keep the eddos covered.
- Drain and peel after boiling. They are slippery when peeling. Use a cloth or a clean or new scouring pad to hold them while peeling. Cut into bit-sized pieces. This can be done up to 2 days ahead of time, just store eddos in water that covers them and drain before step 3.
- Preheat oven to 400°. Spray a rimmed large cookie sheet with non-fat cooking spray.
- In a large bowl, add the canola oil, cumin, tumeric, coriander, salt and pepper. Add the eddos, toss to coat.
- Place the eddos in lone layer on the cookie sheet. Bake for 10 minutes or until the eddos are tender and slightly crispy. Flip halfway through.
- While baking, in a medium bowl, combine the ingredients for the yogurt dip.
- Serve the fried eddos with yogurt dip on the side.