Wash the arbi well under running water to remove all dirt and mud.

Place the arbi in a pressure cooker with 1/4 cup of water.

Cover and pressure cook for 3-4 whistles then turn off the heat.

Allow the pressure to release naturally.

Peel the skin of the arbi and cut it into wedges or dices. Keep aside.

Heat a teaspoon of oil in a wok or kadai.

Add the ajwain seeds, onion, and garlic. Saute until the onions become tender.

Add the curry leaves, cooked arbi, turmeric powder, red chili powder, and salt to taste.

Stir fry on medium heat for about 3-4 minutes until the masalas are well incorporated.

Taste and adjust the salt and chili accordingly.

Remove from the pan, transfer to a serving bowl, stir in the coriander leaves, and serve.