2. After the whistle, reduce flame. boil it in the cooker for 2 minutes on low flame.then turn off flame. after pressure escapes from cooker, check the arbi. if soft they are ready.

3. Take out arbi from cooker, place in a plate and cool them. once cool, peel with help of a knife. keep the while part of it. then cut them vertically.

4. Add 2 to 3 tbsp mustard oil to the pan. when sufficiently hot add, add 1 tsp carom seeds, 1/2 pinch asafoetida, 1/2 tsp turmeric powder, 2 tsp coriander powder, 2 finely chopped green chilies,1/2 inch finely chopped ginger piece. slightly roast the spices.

5. Add the arbis. also add 1 tsp salt or as per taste, 1/2 tsp dry mango powder, 1/2 tsp red chili powder, 1/4 tsp garam masala. mix the spices.

6. Spread the arbi a little. cover them and cook for 2 to 3 minutes on low flame. after 3 minutes check it. flip it. when arbi are crispy, add a little green coriander to it and mix. turn off flame, take out the arbi in a plate.

7. Sprinkle a little green coriander over arbi masala to garnish and serve it with your favorite poori or paratha.

Notes

1. You can carry along arbi sabzi with poori or parantha wherever you travel.

2. This sabzi stays good for 24 hours, doesn't go stale easily.