You can now either boil them till they are soft but not very mushy or pressure cook. If you pressure cook then just 1 whistle is good. Let it cool. Open the pressure cooker and peel off the skin.
Now keep all the arbi in a bowl and sprinkle salt and mix well with hand. Instead of salt you can also use chaat masala for a more tangy taste. After the salt or chaat masala (which ever you have used) has mixed well with the arbi, deep fry them in oil till golden brown and crispy. The reason you add salt/chaat masala now is because after you fry them, the salt will fall off and the arbi will taste saltless. Hence remember adding salt/chaat masala before you fry them.
Deep Fry:
Take them out and keep on a paper towel/tissue.
Once all the oil is soaked on the paper towel, add the following spices:
Red chilli powder
Dhanya powder (coriander Powder)
Aamchur powder (dry mango powder)
Mix all the arbi well with the above masala and serve with green coriander chutney. They can be eaten plain as well. If you prefer, you can cut the arbi into circular discs and then fry them, (or any shape you like eg - like french fries or small squares). It does not matter. They always taste great.
A house is not a home unless it contains food and fire for the mind as well as the body.
Benjamin Franklin
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