Pressure cook arbi for only 1-2 whistles. Once the arbi are cool enough to handle, peel them and squish them or flatten them a little bit with your hands, this will give the veggie more surface area to brown and turn crunchy and yummy.

Heat 2tbsp oil in a sauté pan; add ajwain and hing; once the seeds start to splutter add the boiled and flattened arbi.

Add the dry masalas and salt and mix to coat the veggie uniformly. Cook on medium flame until golden brown crust forms on both sides, this will take about 5-6 minutes.

Serve hot with steamed rice and dal.