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Pressure cook the whole arbi with three cups of water to give one whistle.
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Keep on low flame for 2-3 minutes.
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Remove from fire. Cool and drain.
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To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and chot elaichi.
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Boil. Cover and cook on low heat till it is reduced to a saucy consistency.
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Remove from fire.
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Blend in a mixer.
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Strain into a clean pan.
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Add butter. Stir in honey.
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Add salt to taste.
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Keep on fire.
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Boil. Simmer on low flame for 1-2 minutes.
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Add kasoori methi and remove from fire.
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Keep the makhani gray aside.
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Peel and flatten each piece or arbi.
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Sprinkle some salt and red chilli powder on it.
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Sprinkle dry besan.
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Overturn the pieces and sprinkle salt, red chilli and besan on the other side too.
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mix, so as to coat lightly.
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Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.
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Shift the fried arbi from the center to the sides (periphery) of the tawa.
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Add the rest of the arbi, fry and shift to the sides.
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In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes.
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Add 1/2 tsp salt.
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Return the arbi to the center, add red chillies and half of the coriander.
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Fry for a minute.
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Add the prepared makhani gray and fry until the arbi is coated with the gravy.
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Adjust seasoning.
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Sprinkle lemon juice, garam masala and the remaining coriander.
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Stir and serve immediately.
