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Brooks Tropicals
Side Dish


Roasted eddos

In India, eddos are known as arbi and are often roasted. Roasted eddos are popular as a great way to break a holiday fast.


1 lb eddos
non-fat cooking spray
1/8 cup canola oil
1 tsp cumin
1 tsp turmeric
2 tsp coriander
1/2 tsp salt
1/2 tsp pepper

Yogurt garlic dip
6 oz Greek yogurt
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper

Yield: 4 servings
Prep time: 30 minutes, plus 20 minutes for eddo cooking in steps 1 and 2.

Cooking with Eddos


1. 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.
2. 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.
3. Preheat oven to 400°. Spray a rimmed large cookie sheet with non-fat cooking spray.
4. In a large bowl, add the canola oil, cumin, tumeric, coriander, salt and pepper. Add the eddos, toss to coat.
5. 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.
6. While baking, in a medium bowl, combine the ingredients for the yogurt dip.
7. Serve the fried eddos with yogurt dip on the side.

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