PREPARATION

1. Take a heavy skillet, add 1.5 litres water, 980 grams arbi and bring it to a boil.

2. Remove it from heat.

3. Drain and peel the skin. Cut it into pieces.

4. In a mixing bowl, add 100 grams all purpose flour, 200 milliliters water and mix it well to make a batter.

5. Dip the boiled arbi in it.

6. Roll it in semolina and coat it well.

7. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.

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

9. Heat 40 milliliters oil in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir well.

10. Then, add 280 grams onions and fry till translucent or until it turns golden brown in color.

11. Transfer this into a blender and blend it into a smooth paste.

12. Transfer this into a another heavy skillet and stir well.

13. Add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoons umin powder, 1 teaspoon garam masala and mix it well.

14. Now, add 200 milliliters tomato puree and mix it well.

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

16. Add 800 milliliters water and stir well.

17. Cover it with lid and cook for about 10 minutes.

18. Open the lid and stir well.

19. Now, add the fried arbi in it and mix it well.

20. Add 100 milliliters tamarind pulp and mix it again.

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

22. Garnish with coriander.

23. Serve hot.