Arbi / Sepankizhangu Roast

Ingredients

1 kilogram Arbi/ Sepankizhangu-

1 tablespoon Tamarind paste-

3 tablespoons Oil-

Curry leaves- few

1 teaspoon Turmeric powder-

3 tablespoons Besan/ Rice powder-

Salt- to taste

Wash and boil the whole (with skin) Arbi / Sepankizhangu till 85%% - 90%% done. Add a pinch of salt if required.

Drain the veggies. Peel the skin and chop into thick roundels and cool.

In a bowl, mix well the salt, chilli powder, turmeric powder and add the flour (besan / Rice flour).

Once mixed well, add the chopped Arbi to this mixture and shake well till the masala mixture is coated onto all the veggies.

In a pan, heat oil and splutter mustard and curry leaves. Add hing. Stir.

Now add the masala-coated arbi to this and on low heat toss well.

Now add the tamarind paste and stir well on medium heat till crispy. Add 1 tbsp more of oil if required.

Serve with Vetral Kuzhambu / sambhar / Rasam / Curd rice and watch your family go ballistic :)

3.0

Monday, May 2, 2011 - 3:02am