Wash and pressure cook arbi till one whistle. When pressure releases automatically take out arbi and peel the skin. Chop in round shape.
Now heat oil in a karahi and put carrom seeds and when carrom seeds splutter add asafoetida, grated ginger and chopped green chilli. Sauté for 30 seconds. Now add 2 tb sp besan and roast on low flame till it turns golden. Add salt, red chilli powder, garam masala and coriander seeds powder and mix.
Now add arbi and mix it well so that besan and all masala is coated on its all sides.
Stir it continuesly. And cook for 5 minutes till it turn pinkish.
Serve hot with chapatti garnished with chopped coriander leaves.
