|Black salt||–||¼ tsp|
|Degi Mirch||–||½ tbsp|
|Dried Mango/Amchur Powder||–||1 tbsp|
|Black Pepper Powder||–||¼ tsp|
|Roasted Cumin Powder||–||½ tsp|
|Black Cardamom||–||1 no, crushed|
|Green Chili||–||1 no, finely chopped|
|Ginger||–||½ inch, julienned finely|
|Lemon Juice||1 tbsp|
Mix dried mango powder, red chilli powder with roughly ¼ cup of water and keep it aside.
Boil arbi till the knife goes in easily indicating that the arbi is boiled. When the arbi is slightly cool, peel off the skin and cut into thin slices. Now, add all the spices, black salt, green chillies, ginger julienne, lemon juice and the dried mango powder & red chilli water. Toss with light hands using a spatula.
Cover it and keep it for a few hours for arbi to absorb most of the water. Garnish as desired and serve.