Place the washed arbi in a deep pan or kadhai. Add enough water to cover it. Cover and cook over high heat until the arbi is just tender. You can also pressure cook it.

Insert a knife into the arbi to check if it is cooked. The knife should go in easily, but the arbi should not be overcooked or mushy.

Drain the cooked arbi and allow it to cool completely. Peel off the skin once it has cooled.

Cut the peeled arbi into large pieces. Avoid cutting it too small, as it may break apart while frying.

Heat 2 tbsp mustard oil in a kadhai over medium heat. Once hot, reduce the heat to low.

Add ajwain – ¼ tsp, dried red chilies - 2, and a pinch of hing. Let them sizzle for a few seconds.

Next add ginger and green chili paste – 1 tbsp. Sauté for 2–3 minutes until the raw smell disappears.

Gently add the boiled arbi pieces to the pan. Mix carefully to prevent them from breaking.

Then add turmeric powder – ¼ tsp, Kashmiri red chili powder – ½ tsp, coriander powder – ½ tsp, cumin powder – ½ tsp, garam masala – ¼ tsp, black pepper – 1/8 tsp, amchur powder – ½ tsp, salt to taste, chili flakes – ¼ tsp, and kasuri methi – ½ tsp.

Gently mix until the spices coat the arbi evenly. Cook uncovered over medium-low heat for 5–7 minutes, turning the pieces occasionally, until they become crispy and lightly golden.

Turn off the heat and add chopped fresh coriander leaves. Mix gently. Add a little lemon juice if you prefer a more tangy, chatpata flavor.

Serve hot with puri, roti, paratha, or dal-rice.