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Arbi ki Sabji

Delicious arbi ki sabji with gravy. In this way arbi ki sabji will taste amazing and people will love it.
Servings: 4 People


  • 3-4 tbsp mustard oil sarso oil
  • 500 gram arbi
  • ¼ tsp rai
  • a pinch of asafoetida
  • 15-20 curry leaves kadi patta
  • 1 inch ginger finely chopped
  • 2 green chillies finely chopped
  • Garlic optional
  • 2 onions finely chopped
  • 2-3 big tomatoes
  • ½ tsp turmeric powder haldi
  • ½ tsp Kashmiri red chili powder
  • 1 tbsp coriander powder
  • ½ tsp salt as per taste
  • Water
  • ¼ tsp dry mango powder/amchur optional


  • 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.