PEEL & THICK SLICE
firstly, peel the skin of 15 arbi and slice then thick
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.
MARINATE - 30 MIN
rest for 30 minutes to marinate well
after 30 minutes, fry the arbi on medium flame.
FRY - MEDIUM FLAME
fry for a minute making sure all the sides are cooked well. keep aside
drain off and keep aside
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.
GINGER GARLIC PASTE
now add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute well
saute until the onions turn golden brown
further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ¾ tsp salt
SAUTE - LOW
saute until the spices turn aromatic
TOMATO -2 CHOPPED
additionally, add 2 tomato and fry until the tomatoes turn soft and mushy
CURD - HALF TSP
now add ½ cup curd and saute until the oil releases
further, add fried arbi and mix wel
WATER - 1 CUP
add 1 cup water and mix well adjusting the consistency as required
SIMMER - 15 MIN
cover and simmer for 15 minutes or until the arbi is cooked well absorbing the flavou
KASURI METHI - 1 TSP
now add 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix wel
READY TO EAT
finally, enjoy arbi ki sabji with roti, poori or rice.