Arbi Fry - Chama dumpa Vepudu

Ingredients:

• Arbi - 250 gms (Chama dumpa)
• Water- 1 1/2 cup
• Oil- 3-4 tbsp
• Salt- 3/4 tsp
• Turmeric powder- 1/4 tsp
• Red chili powder- 3/4 tsp
• Urad dal- 1 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp
• Asafoetida- 1/4 tsp
• Roasted Chana dal Powder - 1 to 1 1/2 tsp

Method:

1. Wash the arbi for 4-5 times till the dirt and mud get cleared completely.
2. Now add to water and boil for 20 minutes.
3. Check to see if cooked. Just cut an arbi, if the knife runs smooth through it, it is done. 
4. Turn off the heat and let them cool.
5. Next peel the skin and cut into equal sized pieces. Or you can keep those as you like.
6. While peeling, if the skin does not come off easily or the arbi still feels firm, it is better to discard that one. 
7. Add oil to a pan and prepare tempering. Add urad dal, mustard seeds, cumin seeds and asafoetida.
8. As the mustard splatters, add the arbi, mix once. 
9. Let the heat be on simmer. After 3-4 minutes check once and gently mix.
10. Cook again. Do not over mix as we are using less oil and do not want to mash the arbi.
11. If you want, you can add more oil but I prefer lesser amount.
12. As they turn red on all sides, add salt, turmeric powder and roasted chana dal powder and mix.
13. Let those cook for another 3 minutes. Now add red chili powder, turn off the heat and mix well.
14. After another 5 minutes, serve with rice or roti. 

Notes:

1. You can add crushed garlic for extra garlic taste, while adding the powders.
2. Arbi becomes slippery after boiling, so peeling the skin is a sticky process. Applying oil on hands will help. It will also prevent itching. If arbi is itchy after boiling, it is safe to discard it.
3. You can add garam masala or roasted jeera powder as well.