Sepanghizhangu/Taro root/Arbi fry
Ingredients:
Sepanghizhangu - 1/2kg
Oil - 8 tsp
Mustard seeds- 1/2 tsp
Turmeric powder - a pinch
Asfoetida - a pinch
Chili powder - 1tsp
Tamarind paste - 1 tbs
Salt - 1tsp
Curry leaves
Method:
1. Pressure cook sepanghizhangu. Allow only one whistle. Do not over cook. It will get smashed.
2. Peel off the skin. Chop them into thick slices.
3. Add salt, turmeric powder, chili powder, and tamrind paste to the slices and mix well.
4. Heat the oil in the pan add mustard seeds and asfoetida. Add curry leaves after the mustard seeds splutters.
5. Add the mix and stir well. Leave it in the low flame for deep fry. stir very occasionally.
Note: This can be roasted in more oil. For roast add little channa dal flour to the mix and strait away drop them slowly. A handful of slices can be added to the oil and it should be dropped slowly one or two at a time. You can have the sepanghangu as a whole and roast.
Sepanghizhangu - 1/2kg
Oil - 8 tsp
Mustard seeds- 1/2 tsp
Turmeric powder - a pinch
Asfoetida - a pinch
Chili powder - 1tsp
Tamarind paste - 1 tbs
Salt - 1tsp
Curry leaves
Method:
1. Pressure cook sepanghizhangu. Allow only one whistle. Do not over cook. It will get smashed.
2. Peel off the skin. Chop them into thick slices.
3. Add salt, turmeric powder, chili powder, and tamrind paste to the slices and mix well.
4. Heat the oil in the pan add mustard seeds and asfoetida. Add curry leaves after the mustard seeds splutters.
5. Add the mix and stir well. Leave it in the low flame for deep fry. stir very occasionally.
Note: This can be roasted in more oil. For roast add little channa dal flour to the mix and strait away drop them slowly. A handful of slices can be added to the oil and it should be dropped slowly one or two at a time. You can have the sepanghangu as a whole and roast.
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