First wash arbi nicely with water. Bring a pot of water to boil. Once it starts boiling, add the arbi to it.Boil for 12 to 15 minutes until you are able to insert a fork inside the arbi. You want it boiled but not over-boiled (not mushy).Time will depend on size of arbi, the smaller ones may boil in 10 minutes, since my arbis were large they took around 15 minutes.
Rinse under cold water and let it cool down. Then peel the skin and cut the arbi into slices. Some people cut them round, I prefer cutting them lengthwise- 1/4 to 1/2 inch wide.
Heat 1.5 tablespoon oil in a pan. Once oil is hot, add the cut arbis to it.
Fry arbi on medium heat for around 10 minutes, 5 minutes each side until they are nicely golden brown. Remove the pan fried arbi from the pan and set aside..
To the same pan now add remaining 1 tablespoon oil. Once the oil is hot, add the cumin seeds and then ajwain. Let the seeds sizzle.
Add the ginger, chili and curry leaves. Cook for 1 to 2 minutes until the ginger starts changing color.
Add in the pan-fried arbi and mix. Now, add all the spices - turmeric, red chili, coriander, amchur, along with salt. Sprinkle very little water (like 1 to 2 teaspoons) just so that the spices stick to the arbi nicely. Toss to combine everything.
Let the arbi cook for 2 to 3 more minutes on low heat.
Garnish with cilantro and serve Arbi Fry with roti and dal.
Notes
If you don't have amchur powder, just add a squeeze of fresh lemon juice in the end.
You can skip the part of pan frying the boiled arbi first. After boiling the arbi, slice it and then proceed to the step of adding the oil followed by cumin seeds, ajwain and so on.