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Peel the arbi and rinse them nicely. Then cut each arbi into rounds, anywhere between 1/4 to 1/2 inch thick. Don't cut it thin else it will become all mush in IP, keep the rounds on the thicker side. Set aside.
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500 grams arbi (7-8 medium sized arbi, peeled and cut into 1/4 to 1/2 inch thick rounds)