| • | Heat the ghee in a pan and add carom seeds.
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| • | When the seeds starts spluttering, add curd.
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| • | Stir and fry till the yogurt begins to separate from the ghee.
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| • | Add chilli powder and salt. Mix well.
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| • | Add arbi and bring the flame to high.
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| • | Fry the arbi for a few minutes.
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| • | Add 2 cups water and bring to boil.
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| • | Simmer the mixture uncovered for 15 minutes until well cooked.
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| • | Serve with kottu parantha. |
