Wash, pat dry, clean and peel the arbi. Cut it into round slices of equal size. Set aside till required.
Next, 4 tablespoon of heat ghee in a heavy bottom kadhai/pan.
Fry the sliced arbi over medium-heat till tender and a bit crisp in texture. Transfer to a plate and set aside.
In the same pan, heat remaining one tablespoon of ghee.
Add cumin seeds, carom seeds, asafoetida, and grated ginger. Fry for few 10 - 20 seconds.
Next, add the tomato paste and fry it nicely over low heat till oil starts separating from the masala.
Now, add the fried arbi slices and mix nicely in the tomato masala. Fry for 4 - 5 minutes.
Add the spices, salt, green chili and approximately 1/2 Cup of water. Reduce the heat to low and allow the curry to simmer covered for next 10 - 15 minutes.
Garnish arbi ki sabji with fresh coriander leaves.
Serve arbi ki sabji with puri or paratha.