Simple Arbi Masala Fry

1. 1
   boil · ~15 min

   Boil the arbi until fork-tender.

   Place the washed arbi in a pan with enough water to cover. Boil for 12-15 minutes until easily pierced with a fork. Drain and let cool completely. Peel off the skin and slice each arbi into half-inch thick rounds.

   TIPDon't peel before boiling—the skin protects the flesh from absorbing too much water and turning mushy.
2. 2
   temper · ~2 min

   Temper the cumin and aromatics.

   1.Heat oil in a wide, heavy-bottomed kadhai or skillet over medium heat.

   2.Add cumin seeds and let them sizzle for 20-30 seconds.

   3.Add a pinch of asafoetida and turmeric powder, and stir for 10 seconds.
3. 3
   fry · ~6 min

   Fry the arbi slices until golden.

   1.Gently add the sliced arbi rounds to the kadhai in a single layer.

   2.Fry on medium heat without moving them for 3 minutes until the bottom turns golden and crisp.

   3.Flip each piece carefully and fry the other side for another 2-3 minutes.

   TIPGive them space in the pan. Crowding will steam the arbi instead of crisping it.
4. 4
   saute · ~2 min

   Coat with the spice masala.

   1.Lower the heat to low. Sprinkle red chili powder, coriander powder, cumin powder, dry mango powder, and salt evenly over the arbi.

   2.Toss gently for 1-2 minutes until every piece is well coated, and the spices are fragrant but not burnt.

   TIPDry mango powder (amchur) adds a subtle tang. A squeeze of lemon juice at the end works as a substitute.
5. 5
   garnish

   Garnish with fresh coriander and serve hot.

   Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve immediately alongside dal and roti.

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