By Aditi Saraswat
August 12, 2026
If you are bored of the same aloo sabzi for lunch, arbi can be a great change if you are looking for something simple but more enjoyable. Once boiled and pan-fried lightly, it absorbs the spices beautifully, giving it a crispy coating preventing it from feeling sticky.
500 g arbi, peeled and boiled 2 tbsp mustard oil 1 tsp cumin seeds 1 pinch asafoetida ½ tsp turmeric powder 1 tsp coriander powder ½ tsp red chilli powder ½ tsp cumin powder ½ tsp amchur powder ½ tsp garam masala Salt, to taste 2 tbsp fresh coriander, chopped 1 green chilli, finely chopped 1 tbsp lemon juice
Pressure-cook arbi until 3 to 4 whistles, then let it cool down thoroughly. Peel it and then cut into medium-sized pieces.
In a pan, heat mustard oil, then add cumin, ajwain and hing, and let them splutter until aromatic.
Once it sizzles, put arbi pieces and cook over medium heat from all sides until it gets a crisp golden colour.
Now, sprinkle turmeric, coriander, chilli, amchur powder, garam masala and salt to taste and toss everything.
Lastly, add lemon juice, the top green chilli and chopped coriander, then serve hot with roti or paratha.