For Masala

• In a pan, add black peppercorns, cumin seeds, fennel seeds, small mustard seeds, coriander seeds, fenugreek seeds, cloves, black cardamom and salt to taste. Roast them until aromatic. Add asafoetida, turmeric powder, degi red chilli powder, dry mango powder. Mix well.
• Transfer the mixture to a bowl or tray and set it aside to cool.
• Once cooled, transfer it to a mixer grinder jar and grind it into the smooth fine powder.

For Frying Arbi & Potato

• In a kadhai, heat mustard oil for frying. Once the oil is hot, add the boiled potatoes and arbi. Fry them until they are crispy and light golden brown in colour.
• Transfer them to a bowl, sprinkle with the prepared masala, and toss gently.
• Set aside for further use.

For Ginger Green Chilli Paste

• In a mortar pestle, add green chillies, ginger and tender coriander stems.
• Grind them into a coarse paste.
• Set aside for further use.

For Curd Mixture

• In a bowl, add curd, prepared ginger & green chilli paste, crushed black peppercorns, water and salt to taste. Mix well.
• Set aside for further use.

For Dahi Wali Arbi Ki Sabzi

• In a handi, heat mustard oil until it is smoking hot. Add dry kashmiri red chillies, cumin seeds and fennel seeds. Let them splutter for a minute.
• Add the prepared curd mixture and cook for 12-15 minutes, or until it is cooked through.
• Add the fried arbi and potatoes and cook for a while, or until the oil separates from the gravy.
• Transfer to a serving dish or bowl. Garnish with sliced green chillies, ginger julienned and coriander sprig.
• Serve hot with roti and steam rice.