Seppankizhangu Roast Curry ( Arbi / Colocassia)

                                      Seppankizhangu Roast Curry ( Arbi / Colocassia)

Cuisine: Indian Vegetarian
Serves: 2
Prep Time: 35 mts.



Grocery List:

1. Seppankizhangu ( Arbi / Colocassia) medium 10 washed and chopped into 2 pieces

2. Curry Leaves   a few washed and chopped



From the Pantry:

1. Salt to taste

3. Red Chilli powder.  a pinch

4. Curry Podi.  a pinch

5. Asafoetida   a pinch

6. Rai  1/8 tspn.

7. Water 1/2 cup

8. Cooking oil.  2 tbspns.


Method:

1. In a deep pan, add water and Arbi and keep on medium heat.  Cook Arbi till knife goes thru easily

for at least 5 to 7 mts. ( Turn heat to low if water starts boiling over). Don't overcook or it will be too soft.

2. Remove from heat, drain water.  Peel Arbi and cut further into smaller pieces and keep aside.

3. In a flat heavy pan, on low heat, add oil. To this add Rai and asafoetida. Let Rai splutter.

4. Add peeled, cut Arbi, salt, Curry podi and red chilli powder. Turn heat to medium and mix Arbi well with spices.

5. Keep turning Arbi till bit brown on all sides. Add more oil a bit if necesasary to get crisp Arbi.

6. Remove from heat and garnish with curry leaves.