Arbi Lajawab, with curds

I am not particularly fond of arbi, but the hubby claims to like it a lot, so I am constantly looking for ways to make it more palatable. This recipe looked interesting, and though the arbi was as slimy as it always is, I'll probably make it again, because I did like it.

500 gms boiled and choped arbi

1/2 cup curds
1 1/2 tbsp besan
1 tbsp ghee

2 finely chopped onions

2 tsp ginger-garlicpaste
1/2 tsp mustard seeds

1/4 tsp haldi powder
a few curry leaves
chilli powder to taste
salt to taste

MethodCombine the curds and besan and mix well to make a smooth paste.
Add 2 cups of water, salt, chilli powder and turmeric powder and mix well. Keep aside.
Heat ghee in a kadai, add curry leaves and mustard seeds.
When the seeds crackle, add the onions and ginger-garlic paste and saute till the onions turn translucent.
Add the arbi pieces and saute for five minutes, till they turn golden brown in colour.
Add the curd-gram flour mixture, mix well and simmer till the ghee floats on top and the gravy is thick.
Remove from flame and garnish with coriander leaves.
Serve hot with chapatis, or rice.