Boil or steam arbi till 80 %done ,don't over cook.
Peel the boiled arbi and prick it art few places with a fork .
Heat mustard oil in a deep wide pan and deep fry at medium temperature or you can also sjhallow fry it till it become nice golden in colour.
Chop tomato roughly and make a smooth puree with green chili and ginger.
Heat oil in a heavy bottom pan and add cumin and the whole garam masala.
Now add the gram masla and roast on medium flame till it become golden in colour.
Add the tomato puree and the powdered masala- kashmiri chili, turmeric ,salt and coriander powder and saute till tomato become soft and start releasing the oil from the sides.
whisk the yogurt and then add in the pan and saute again till it start releasing the oil.
Now add crushed kasuri methi and 1.25 cup water and when water start boiling add the fried arbi pieces .
Stir to mix and cover th pan with a lid and simmer for 10 minutes.
Now The gravy will thicken and the arbi will abosrb the flavours.(if you want more gravy then can add some extra water )
Add some fresh coriander to garnish and serve hot.
Serving- Goes well with any Indian bread or jeera rice.