I love crispy, fried arbi with my sambar rice or curd rice. The crunch of these fried vegetables is most welcome on a weekend meal, when calorie-watching is at an all-time low.
Wash the arbi well and boil in enough water till they are cooked. When you run a knife through the arbi, it should go through smoothly but the arbi should still be firm.
Drain all the water and let the arbi cool a bit.
Peel the arbi and cut into 1" pieces.
In a kadhai, over medium flame, heat the oil.
Add the mustard seeds and wait till they splutter.
Add curry leaves and stir-fry for a few seconds.
Add the boiled arbi pieces and stir-fry till the pieces turn golden brown and crisp on the outside.
Add the salt, turmeric and chilli powder.
Serve hot with Sambar Rice or Curd Rice.