Masala Arbi is a dry vegetable recipe which is prepared without gravy. This vegetable can be enjoyed in breakfast or lunch with Indian breads like chapatti, paratha and poori. It serves as the main course dish on its own. This vegetable is generally accompanied by lentil preparation if served in lunch.

This dish is a fried recipe using flavourful spices, tomatoes and onions. These ingredients lend it a taste and aroma that is magical. Carom seeds go very well with dry (sookhi) masala arbi. So do not skip to add them.

Serves: 4

Preparation time: 30 minutes

Cooking time: 15 minutes


Arbi: 750 grams

Tomato: 5 (large)

Onion: 2 (big)

Green chillies: 2

Carom seeds: 1 tsp

Hing powder a pinch

Red chilli powder: ½ tsp

Coriander powder: 2 tsp

Fennel seed powder: 1 tsp

Turmeric powder: 2/3 tsp

Garam masala: ½ tsp

Chat masala: ½ tsp

Salt to taste

Oil for frying


Give one whistle to arbi in a pressure cooker. Pressure cook it on low flame for another 10 minutes. Turn off the flame. Let the pressure come out on its own. Take out the boiled arbi and let them cool. Press all boiled arbis gently between your palms one by one to flatten them slightly. Cut onion and green chillies finely. Make a paste of tomatoes in a food processor. Heat oil in a frying pan and deep fry these boiled and flattened arbis flipping from both the sides until golden brown. Heat two tablespoons of oil in a non-stick pan. Add carom seeds and hing powder. When carom seeds start to crackle, add chopped onion and green chillies. Saute till onions turn golden brown. Add tomato paste and cook until it leaves oil on sides. Add red chilli powder, turmeric powder, fennel powder, coriander powder and salt. Cook for two minutes stirring it. Add fried arbi pieces. Mix well gently. Cook for 10 minutes on low flame stirring occasionally. Add chat masala and garam masala. Mix well. Serve hot. Garnish with fresh coriander leaves.It is a simple yet delicious North Indian main course vegetable dish. Worth trying!