Wash nicely arbi pieces.
Pressure cook arbi in enough water for 2 whistles on medium flame. Or, cook in a open pan for 10-12 mins.
Check for the doneness of the arbi pieces and then drain the water.
Let it cool completely.
Peel the arbi pieces and then cut in roundels of ¼"-?" size.
Heat oil in a kadhai/pan, then add asafetida, caraway seeds, cumin seeds. Let the seeds crackle. Pls see notes for Mustard Oil
Add crushed ginger and green chilli. Sauté for a a few seconds.
Add arbi pieces and then fry for 2-3 mins.
Add spices, mix lightly and then cook it for 2-3 mins.
Once it starts giving the aroma of spices and get a pale brown color, take of the heat.
Serve hot with chapatis or paratha or dal rice combo.