Cut the boiled arbi into round shape.

Heat oil in a wok/kadhai.

Add mustard seeds and asafoetida into the pan.

Let it cook till the mustard seeds crackle.

Add the ginger garlic paste, green chillies and let it cook for about 2 to 3 minutes.

Add in the finely chopped onions.

Let it cook till the onion becomes soft and translucent.

Add all the masala including red chilis powder, turmeric powder, coriander powder and salt into the pan.

Let it cook for 4 to 5 minutes.

Add water into the curd and whisk well.

Add the boiled Karbi and mix everything properly.

Turn the flame low, pour the curd into the pan and stir continuously.

Cover the lid and let it cook for about 8 to 10 minutes.

Switch off the flame and garnish it with the chopped coriander.

Serve Arbi Ka Saag with Boondi Raita and Phulkas or Steamed rice.