Pressure cook for a whistle on a high flame. Do not add too much water.
Open the cooker only when steam is released itself.
Strain excess water, let it cool.
Peel off the skin and cut into fingers.
It might it slimy and sticky, to ease the job, grease your finger with oil.
Cook Crispy Arbi Fry-
Heat oil in a broad pan (non-stick or cast iron skillet).
Add cumin seeds, sesame seeds and carom seeds. Cook for half a min.
Next add green chilli and ginger. Cook for a min on a low flame.
Add cut arbi. Cover and cook on a medium flame for 4-5 mins. Stir in between
Uncover, add salt, coriander powder, red chilli powder, amchur powder and garam masala powder.
Give it a good mix. Cook on a low flame till nice and crisp.
Garnish with coriander leaves.
Notes
• Grease your palms before peeling arbi.• Do not overcook while boiling.• Adjust spices as per taste.• Do not skip ginger and carom seeds, it eases the digestion.