-
Pressure cook the whole arbi with three cups of
water to give one whistle.
-
Keep on low flame for 2-3 minutes.
-
Remove from fire. Cool and drain.
-
To prepare makhani gray, put tomatoes in a bandi, add one
cup of water, ginger and garlic paste, green chilli, red chilli powder,
laung and chot elaichi.
-
Boil. Cover and cook on low heat till it is reduced to a
saucy consistency.
-
Remove from fire.
-
Blend in a mixer.
-
Strain into a clean pan.
-
Add butter. Stir in honey.
-
Add salt to taste.
-
Keep on fire.
-
Boil. Simmer on low flame for 1-2 minutes.
-
Add kasoori methi and remove from fire.
-
Keep the makhani gray aside.
-
Peel and flatten each piece or arbi.
-
Sprinkle some salt and red chilli powder on it.
-
Sprinkle dry besan.
-
Overturn the pieces and sprinkle salt, red chilli and
besan on the other side too.
-
mix, so as to coat lightly.
-
Heat oil on a large tawa, add half the arbi and sauté
over medium heat till golden.
-
Shift the fried arbi from the center to the sides
(periphery) of the tawa.
-
Add the rest of the arbi, fry and shift to the sides.
-
In the same oil, add ajwain, when it turns golden, add
chopped onions, grated ginger and green chilli and sauté for three minutes.
-
Add 1/2 tsp salt.
-
Return the arbi to the center, add red chillies and half
of the coriander.
Fry for a minute.
-
Add the prepared makhani gray and fry until the arbi is
coated with the gravy.
-
Adjust seasoning.
-
Sprinkle lemon juice, garam masala and the remaining
coriander.
-
Stir and serve immediately.
