Arbi / Sepankizhangu Roast

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Ingredients

1 kilogram Arbi/ Sepankizhangu-
1 tablespoon Tamarind paste-
2 teaspoons Red Chilli powder-
3 tablespoons Oil-
1 teaspoon Mustard seeds-
1/2 teaspoon Hing/ Asafoetida-
Curry leaves- few
1 teaspoon Turmeric powder-
3 tablespoons Besan/ Rice powder-
Salt- to taste

Preparation

1
Wash and boil the whole (with skin) Arbi / Sepankizhangu till 85%% - 90%% done. Add a pinch of salt if required.
2
Drain the veggies. Peel the skin and chop into thick roundels and cool.
3
In a bowl, mix well the salt, chilli powder, turmeric powder and add the flour (besan / Rice flour).
4
Once mixed well, add the chopped Arbi to this mixture and shake well till the masala mixture is coated onto all the veggies.
5
In a pan, heat oil and splutter mustard and curry leaves. Add hing. Stir.
6
Now add the masala-coated arbi to this and on low heat toss well.
7
Now add the tamarind paste and stir well on medium heat till crispy. Add 1 tbsp more of oil if required.
8
Serve with Vetral Kuzhambu / sambhar / Rasam / Curd rice and watch your family go ballistic :)

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Tags:

dry curry
root
vegan
accompaniment
vegetable
curry
turmeric

Yield:

3.0

Added:

May 2, 2011

Creator:

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