Fried Gabi with Peanut Powder

Serves: 4 WINNER: Jyothi Setty of Staten Island, NY Gabi is known as taro roots and is also called "Arvi". The roots are brown and fuzzy. The best way to cook them is in lime or native lemon juice to reduce the stickiness. Ms. Setty has a masters degree in child development and is the mother of two children.
Ingredients:	1 pound gabi (taro root), medium size 2 tablespoons dayap (lime) juice peanut oil for deep frying 1 teaspoon red pepper powder 1/4 teaspoon cumin powder salt to taste 1/8 cup coconut powder 1/2 cup peanuts, roasted and coarsely crushed into powder 2 cups togue (mung bean sprout), if available
Cooking Method:	Heat enough water to boil one pound of gabi. Add dayap (lime) juice and 2 teaspoons salt. Cook gabi until done, but not too soft. Do not overcook. (You can also cook in pressure cooker.) Drain and rinse in cold water. Peel the gabi and slice into 1/4 - 1/3 inch thick slices. If slices are too tender, increase the thickness of the slices. Heat oil in a wok. Deep fry gabi slices in 2 - 3 batches. When they are slightly golden in color, remove and drain any excess oil on a paper towel. Combine pepper powder, cumin powder, salt, coconut powder and peanut powder. Arrange fried gabi in a single row on a serving platter and sprinkle the spice and peanut powder mix evenly. Serve while hot with togue.