Arbi Sabzi

Ingredients:

(Take a small katori as the 'cup' measurement)

1. Arbi- 1 kg
2. Besan - 1 cup
3. Rice flour - 1 cup
4. Chilly powder - 1 tbs
5. Haldi powder - 1tsp
6. Dhania powder - 1/2tbsp
7. Garam masala - 1 tbsp
8. Amchur powder - 1/2 tbsp
9. Salt - to taste

For tempering:

1. Oil - as per your judgement(this needs some generous amount)
2. Jeera - 1 tbsp
3. Hing - A pinch

Method:

• Mix all these ingredients from 2 to 9 in a big bowl and keep it aside( taste a little if any thing is less add to your taste)
• Wash arbi well. 
• Pressure cook Arbi with very very little water. (Tip: Keep water outside in the cooker and not directly in the vessel containing arbi)
• Drain the water cool it, peel the skin, spread it on a plate & let it dry.
• Then add this into that bowl of masalas and toss all the arbi in such a way that eachpeice gets an even coating of the masala.
• Then keep a kadai on fire, add the oil, let in heat. Add jeera and hing.
• Add all the arbi slowly, allow it roast a little. 
• When each gets brown coating and become crispy, switch off the gas(no need to deep fry).