Crispy Arbi ki Sabi

This is a versatile vegetable and is cooked in various ways. with curry, dry in wok or fried in oil.

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 min



  • 3 Tbsp Oil
  • 1 Tsp Cumin Seeds
  • 1 Tsp Carom Seeds
  • 1 Tsp Ginger & Green Chilli
  • 500 gms Arbi (Boiled and Cut into  thin Fingers)
  • Salt to taste
  • 1.5 Tsp Coriander Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Amchoor Powder
  • 1/4th Tsp Garam Masala Powder
  • Coriander Leaves



  • Wash and clean arbi thoroughly.
  • Pressure cook for a whistle on a high flame. Do not add too much water and do not give more than 1 whistle. we do not want to fully cook the arbi.
  • Open the cooker only when steam is released.
  • Peel off the skin and cut into thin fingers.
  • It might get slimy and sticky because of water but it should be fine when fully cooked.
  • Heat oil in a broad pan (non-stick or cast iron skillet).
  • Add cumin seeds and carom seeds. Cook for half a min.
  • Next add green chilli and ginger. Cook for a min on a low flame.
  • Add cut arbi. Cover and cook on a medium flame for 4-5 mins. Stir in between
  • Uncover, add salt, coriander powder, red chilli powder, amchur powder and garam masala powder.
  • Give it a good mix. Cook on a low flame till nice and crisp.
  • Garnish with coriander leaves and serve with nice crispy bread.

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