PREPARATION

1. Take 600 grams arbi and cut it into pieces.

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

3. Drain it on an absorbent paper.

4. Take a pan, add 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 3 pods cloves, 1 pod black cardamom, 10 black peppercorns, 2 dry red chili and dry roast

until it turns golden brown in color.

5. Remove it from heat and transfer this into a mortar.

6. Crush the spices with the help of a pestle. Keep aside.

7. Heat 2 tablespoons oil in a skillet, add 100 grams onions and fry till translucent.

8. Then, add 100 grams tomato and mix it well.

9. Saute the tomatoes for 5 - 7 minutes on medium heat.

10. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon dry mango powder and mix

it well.

11. Add 70 milliliters water and mix it again.

12. Cook for 5 - 7 minutes on medium heat.

13. Now, add 400 grams eggplant and mix it well.

14. Cook for another 5 - 7 minutes on medium heat.

15. Add the fried arbi and mix it well.

16. Cover it with lid and cook for about 15 - 20 minutes on medium heat.

17. Open the lid and give it a nice stir.

18. Add the prepared masala, 2 tablespoons coriander and mix it well.

19. Cook for 3 - 5 minutes on medium heat.

20. Remove it from heat.

21. Garnish with coriander.

22. Serve hot.