boiling arbi

Cup of Yum
1. Rinse 250 grams arbi very well in water. Then place them in a 2 litre stovetop pressure cooker. Add 2 cups of water. Pressure cook the arbi for 2 to 3 whistles or for 8 to 10 minutes on medium flame.
2. When the pressure settles down on its own, then onlu open the lid and check the doneness of the arbi. A knife should easily slid through the arbi. If not, then pressure cook for 1 whistle.
3. When the arbi cools down or become warm, peel and then slice them in 1/4 to 1/3 inch rounds. Keep aside.

making arbi fry

1. In a small pan, heat peanut oil. Add ajwain (carom seeds).
2. Saute the carom seeds on low heat for some seconds till fragrant.
3. Then add the sliced arbi. Stir and mix the arbi with the rest of the ingredients.
4. Continue to stir and saute for 3 minutes on a low heat.
5. Then add the following spices - crushed black pepper, cumin powder, 1 small green chili (chopped). If using red chili powder, then you can add ¼ teaspoon red chili powder.
6. Stir and mix the spices with the arbi. Season with rock salt as required.
7. Then add dry mango powder. Instead of dry mango powder, you can also add dry pomegranate powder.
8. Stir and mix very well.
9. Saute and flip each piece to get an even roasting and browning of the arbi slices.
10. Switch off the heat and lastly add chopped coriander or mint leaves.
11. Stir and serve arbi fry hot or warm as a side dish with samvat rice khichdi or samvat rice pulao or kuttu ke parathe or rajgira paratha.