Wash and scrape the taro to remove the skin completely.
Now with a sharp knife or tooth pick prick the taro all over.
Heat ghee or oil in a deep pan and add the taro in hot oil.
Deep fry the taro on medium heat for about 5 minutes then lower the heat and fry on low heat till taro get cooked and become soft.
Remove the taro and drain on a paper napkin and let it cool down completely.
Whisk the yogurt with 3/4 cup of water and add fried arbi and salt.
Let the taro soak in the yogurt overnight.
Heat 2 tsp of oil or ghee in a heavy pan or nonstick pan and add ajwain and asafoetida.
Now add taro in the pan along with the yogurt mixture.
Add pepper powder,mango powder,clove powder and ginger powder.
Cook the mixture on high heat for 5 minutes,then lower the flame and cook till all the liquid evaporate and taro become dry.
Serve hot or cold.
Serve with poori, paratha or as a starter.