Wash the arbi, peel it and cut them into 1/2 inch round shape properly.
Grind the tomato, green chilli and ginger finely in a grinder. Put the curd into the paste and grind again.
Take a cooker and put the oil into it. Put 3 to 4 pieces of arbi in the hot oil and turnover them till they turn pink. Now take out these pieces of arbi in a bowl. To fry rest of these arbi follow the same method. (To fry these pieces of arbi less oil is consumed). Slow down the burner and if some amount of oil is present in the cooker, remove the oil. Only 1 tablespoon oil is required for making the tari of arbi.
Put asafetida and bishop weed (ajwayan) into the hot oil in the cooker. when the bishop weed turns brown, put the turmeric powder, coriander powder and chilli powder into it and stir the masala. Now put the paste of tomato and curd into the masala.Continue stirring till the oil is released from the masala. Now put fried arbi and salt into the pan and fry it for 2 to 3 minutes. Pour a small glass of water into the pan and close the cooker. Cook the recipe till the whistle of the cooker bolws for once. Turn off the cooker. Open the cooker after it is released from the pressure. Mix the garam masala properly into the recipe. The Bengali Arbi Recipe is ready.
Take out this recipe in a bowl and garnish it with the gree coriander. You can eat it with bread.nann and chapatti.