Kachalu Tuk

Method

Soak Arbi in warm water to get rid of clay like mud, if any. Boil in a pressure cooker with water and around 2 tsp of salt, till fork tender ( 1-2 whistles of cooker). Drain, cool, peel and poke each Arbi with a knife or fork. Heat oil in a pan or kadai. Sprinkle some salt and deep fry Arbi, in batches, in hot oil on medium flame till almost done. Take Arbi out of the pan and gently press each to flatten a little. Flash fry in hot oil till brown and crisp. Drain on kitchen towel/ tissue paper. Remove oil from the pan ( or take a fresh pan/kadai) and gently toss fried Arbi with a little of salt, turmeric powder, coriander powder, red chilli powder and amchoor. Serve hot and crisp with dal rice or Sindhi Saibhaji