PREPARATION

1. Wash and peel 400 grams arbi.

2. Cut it into long pieces.

3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

4. Drain it on an absorbent paper and keep aside.

5. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin, 1/2 teaspoon carom seeds and stir well.

6. Then, add 1 tablespoon ginger garlic paste and saute for a minute.

7. Now, add 200 grams onion puree and mix it well.

8. Cook for 3 - 5 minutes on low heat or until it turns golden brown in color.

9. Add 250 grams tomato puree and cook until the gravy thickens.

10. Add 1/2 teaspoon turmeric and stir well.

11. Then, add 1/2 teaspoon red chili, 1 teaspoons alt and mix it well.

12. Add 150 milliliters water and stir again.

13. Bring it to a boil.

14. Add 1/4 teaspoon garam masala and mix it well.

15. Now, add the fried arbi and mix it again.

16. Cook for 5 - 7 minutes on low heat.

17. Remove it from heat.

18. Garnish with coriander.

19. Serve hot with roti.