Arbi / Sepankizhangu Roast
By: MomChef
Published: Monday, May 2, 2011 - 3:02am

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 :)