Heat oil in a kadai, add cumin seeds, when the seeds splutter add turmeric powder.
Add the arbi and mix well.
Add red chilli powder, coriander powder, cumin seed powder, ajwin and salt taste. Mix well.
Cover with a lid, having some water in it.
Cook on low flame, stirring at regular intervals till the arbi is done.
Garnish with finely chopped coriander leaves.
Serve with dal and hot rotis.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.