Wash the arbi by changing the water a couple of times.
Boil it until it is tender.
Peel the skin, cut into circular discs.
Heat oil in a thick bottom pan. Make the seasoning, put the mustard seeds, as it splutters, put asafoetida and turmeric. Put the cut pieces into it.
Cook on a low flame. Keep stirring at constant intervals so that it does not get burnt.
The arbi should be crisp on the outside and well cooked.
Put salt and chilly powder, mix and allow to cook for a few more minutes.
Serve it as an accompaniment with rice or chapati.
