Pressure cook for two whistle on high heat.
Immediately release the pressure and run the arbi under cold water.
Do not overcook the arbi otherwise, they will become mushy.
Note – To cook the arbi in an instant pot, add them to the inner pot of an instant pot along with 1 cup of water and 1 teaspoon salt. Close the lid and press PRESSURE COOK. Set the timer to 4 minutes at high pressure. Once the timer goes off, do a 10 minutes. Open the lid and run the arbi under cold water.
Remove the peel of the arbi and cut them into 1-inch pieces.
Heat ghee in a pan over medium heat.
Once the ghee is hot, add green chilies and ajwain and let them crackle for 4-5 seconds.
Add the arbi and mix well. Reduce the heat to low.
Cover the pan with a lid and cook until the arbi are slightly browned (15-20 minutes). Stir a few times while cooking.
Once the arbi are nicely browned, add salt and amchoor and cook for 2-3 minutes.
Check for salt and add more if needed. Garnish with cilantro and serve hot.
