Peel and cut the arbi in thin long strips, a little like French fries. Make sure you grease your hands well with oil or wear gloves because arbi has a tendency to leave your hands itching.
Heat oil in a heavy bottom kadhai, when hot add jeera seeds and sauté until lightly brown.
Add the green chillies and sauté for a minute, so that the chilly leaves it spice in the oil.
Add onions and sauté till they are translucent. Add arbi and fry on high heat for about 3-4 minutes, stirring often.
Add all the dry spices apart from amchoor powder and garam masala and lower the heat. Continue sautéing once in a while till arbi is cooked well.
Once the arbi is cooked, add amchoor and garam masala and sauté for a minute. Turn off the heat.
Garnish Punjabi Style Spicy Arbi Sabji with coriander leaves and serve hot with paranthas