1. Heat 3 tbsps oil in a non stick pan. Add cloves, bay leaves, green cardamom and sauté till fragrant.

2. Grease a knife with a little oil and chop the arbi into small pieces. Add arbi to the kadai, mix well. Cover and cook for 8-10 minutes. 

3. Put poppy seeds into a mixer jar and grind. Add boiled onion puree and yogurt and grind to a paste. Heat the remaining oil in another non stick kadai.

4. Add carom seeds, asafoetida, garlic paste, ginger paste, ground mixture and mix well. Saute till the moisture dries up. 

5. Add turmeric powder, red chilli powder, amchur, coriander powder and garam masala powder and cook for 6-8 minutes.

6. Add salt and 3-4 cups of water and mix well. Add this gravy to the arbis and cook for 4-5 minutes. Transfer into a serving bowl, garnish with coriander leaves and serve hot.