SEPPANKIZHANGU FRY RECIPE , ARBI FRY

SEPPANKIZHANGU VARUVAL

Seppankizhangu is one of the rare vegetable which i cook in my kitchen. My kids and hubby are not a big fan of seppankizhangu, but since i love this a most i make it a point to cook this seppankizhangu at least once in six months.  This time i made this after a very long time and i enjoyed it with Vendakkai Morkuzhambhu. Though my mom makes this in a different style, i tried it in the same way as i made the Pavakkai fry.

INGREDIENTS:

SEPPANKIZHANGU(ARBI)	300 GMS
RICE FLOUR	4-5 TBLSP
SAMBAR POWDER	1 – 2 TSP
SALT	TO TASTE
BLACK PEPPER POWDER	1/4 TSP
TURMERIC POWDER	1/4 TSP
ASAFOETIDA	A GENEROUS PINCH
OIL	FOR DEEP FRY

METHOD:

• Par boil the seppankizhagu either in a pan or pressure cook for  1 whistle.
• Cool it down and take out the skin.

• Cut the seppankizhangu into roundels and add the rice flour, pepper powder, salt, sambar powder, asafoetida and turmeric powder.
• Mix well with your hands and refrigerate this for half an hour. I normally do this previous day night and fry this next morning.

• Heat the oil in a pan for deep frying.Fry them in batches till golden brown.
• Drain them in a kitchen towel.

• This seppankizhangu fry will go well with sambar rice, rasam rice and curd rice too.

     
NOTE:

1. Never over cook the seppankizhanghu , just parboil it .
2. My mom just fry it without any spices and add red chilli powder and salt at the last.
3. Add few drops of coconut oil at the last and mix well , to enhance the flavour of the seppankizhangu fry.
4. You can roast this in a tawa  too.