Dogri Arbi Curry

Taro root curry with khatai — arbi (colocasia) boiled, peeled, and cooked in a mustard oil tempering with dried red chilli, cumin, and khatai (dried mango), which both prevents the taro's itchiness and adds a sharp sourness to the preparation. The arbi pieces are slightly crisp on the outside from being browned in the pan before the gravy is added. A very Dogri way with taro — the khatai treatment is what distinguishes it from plains preparations.