Wash and cook arbi /taro root in a pressure cooker with just enough water for 2 whistles on medium heat till just done OR boil in a pan till done (don't over cook it else it will become mushy while stir frying).
Drain it and when it cools down completely, peel off the skin with your hands. You won't need to use a knife or peeler.
If the arbis are larger than usual, you can cut them in two or three smaller pieces.
Heat oil in a broad and heavy bottom pan.
Add carom seeds , cumin and asafoetida.
When the carom seeds start crackling, add diced chillies and saute for a minute..
Now add asafoetida, turmeric and grated ginger in the oil and add the arbi.
Stir fry on high heat for 2 minutes. Don't stir too much at this stage.
Now add salt and all the spices and mix.
Let it cook on medium heat for 5-7 minutes, stir in between to turn the sides.
Add chopped fresh coriander or mint and mix gently.
Serve hot or cold with poori or chapati.
Notes
NOTE-
You can also make this arbi for fasting, just substitute chili powder with pepper powder.
Don't over boil arbi ,it should be just done,otherwise it may become mushy while stir frying.
If possible then boil arbi, peel and keep refrigerated for few hours then stir fry,this reduces its sliminess.
Dont skip ajwain ,hing and ginger as Arbi is heavy to digest and produce gas and ajwain ,hing and ginger help to digest it easily.