PEEL & THICK SLICE

firstly, peel the skin of 15 arbi and slice then thick

1

CHILLI POWDER

take the slice arbi into a large bowl. add ¼ tsp turmeric, ½ tsp chilli powder and ¼ tsp salt. mix well making sure all the spices are well combined and coated.

2

 MARINATE - 30 MIN

rest for 30 minutes to marinate well

3

HOT OIL

after 30 minutes, fry the arbi on medium flame.

4

FRY - MEDIUM FLAME

fry for a minute making sure all the sides are cooked well. keep aside

5

KEEP ASIDE

drain off and keep aside

6

OIL - 2 TBSP

in a large kadai heat 2 tbsp oil. add 1 tsp cumin, ½ tsp ajwain, pinch hing and saute until the spices turn aromatic.

7

GINGER GARLIC PASTE

now add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute well

8

GOLDEN BROWN

saute until the onions turn golden brown

9

CHILLI POWDER

further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ¾ tsp salt

10

 SAUTE - LOW 

saute until the spices turn aromatic

11

TOMATO -2 CHOPPED

additionally, add 2 tomato and fry until the tomatoes turn soft and mushy

12

CURD - HALF TSP

now add ½ cup curd and saute until the oil releases

13

FRIED ARBI

further, add fried arbi and mix wel

14

WATER - 1 CUP

add 1 cup water and mix well adjusting the consistency as required

15

SIMMER - 15 MIN

cover and simmer for 15 minutes or until the arbi is cooked well absorbing the flavou

16

KASURI METHI - 1 TSP

now add 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix wel

17

READY TO EAT

finally, enjoy arbi ki sabji with roti, poori or rice.

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