Peel the arbi and cut it into round pieces.
Heat the kadhai and add 3-4 tbsp mustard oil to it.
Cover them with the lid or plate.
And cook it for 5 to 7 minutes on medium flame.
Stir it after that, cover it again and cook for the next 8-9 minutes.
Arbi is almost fully cooked.
Take out the arbi from the kadhai with the help of a spoon or slotted spoon.
On the same oil, add ½ tsp rai, and let them sputter.
Add a pinch of asafoetida to it.
Now, add 15-20 kadi patta to it. And let them sputter.
Add 1 inch of finely chopped ginger to it and let them cook.
Add 2 finely chopped green chillies to it and let them cook.
Add 2 finely chopped onions to it and cook until they turn to little pink.
Add 2-3 tomatoes paste to it. And mix it well.
Add ½ tsp turmeric powder to it.
Now, add ½ tsp kashmiri red chilli powder to it.
Add 1 tbsp coriander powder to it.
And finally, add ½ tsp salt or as per taste. And mix it well.
Cook the masalas on a medium flame by covering them with a plate.
Add a little water to make the consistency according to your choice.
Put all the arbi to it. And mix it well.
Cover it with a lid and cook for 5 to 7 minutes for blending it with the taste of masala.
My arbi looks dry, that's why I added water for making a gravy-like consistency.
I added ¼ tsp dry mango powder/amchur. For additional taste. It is completely optional.
Garnish it with chopped coriander and serve it with roti or parathas.