Wash the arbi, boil it . Cool it naturally and peel properly. Cut 1/2 inch round shape of arbi. Stir the curd, and take out the curd and arbi in a bowl. Pour 300 Gms of water into the mixture and cook it in the high flame. Stir it until it starts boiling. After boiling stop stirring and put the salt into it. Cook it for 3 to 4 minutes. Turn off the burner.
Now put oil in a small pan and heat it. Put the bishops weed into the hot oil. When the bishops weed starts frying, then slow down the burner. Add the green chilli, turmeric powder and red chilli power into it and fry it 1/2 minutes (Masala should not be black). Put this masala into the recipe. Your arbi-curd juice is ready.
Take out this recipe in a plate. Garnish it with the green coriander. Serve and eat this recipe with hot bread.