• 10 Arbi (boiled and sliced)
• ½ tsp Carom seeds
• A pinch of Asafoetida
• ½ tsp Turmeric powder
• ½ tsp Red chili powder
• ½ tsp Garam masala powder
• 1 tbsp Ghee
• 1 cup Tomato puree
• 1 Green chili
• 1 tsp Ginger garlic paste
• 1 ½ cup Water
• Salt According to Taste

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• Heat oil in a pan and add the carom seeds and splutter them.
• Add the ginger garlic paste. Stir properly.
• Then add the tomato puree.
• Add all the spices and mix well and let the gravy cook for 5 minutes.
• Then add water and the boiled arbi pieces.
• Simmer for 6 minutes till the gravy becomes smooth and thickens a little bit.
• Garnish with coriander leaves and serve hot.

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