Ingredients 

• 500 g. arbi 
• 1/2 cup curd 
• 2 onions, chopped fine 
• 1 tbsp. gram flour 
• 2 tsp. ginger-garlic paste 
• 1/2 tsp. mustard seeds 
• 1/4 tsp. turmeric powder 
• 1 sprig, curry leaves 
• Chilli powder to taste 
• Salt 
• 2 cups water 
• Ghee 

• Boil arbi in a pressure cooker for five minutes.
• Cool, peel and cut into pieces of desired sizes.
• Make a smooth paste with curd and gram flour. 
• Add two cups of water, salt,chilli powder and turmeric powder to it.
• Heat ghee in a kadai, add curry leaves and mustard seeds. When they splutter, add onions and ginger-garlic paste, and fry till golden brown. 
• Add arbi pieces and fry for five minutes.
• Add the curd-gram flour mixture to it and let it simmer till the ghee floats on top and the gravy is thick. Remove from heat and garnish with coriander leaves.