Seppankizhangu ( Arbi ) Roast

This is one of my grandma's signature dish..She used to

make this every other Friday to accompany Sambhar rice.

The traditional method goes by deep fry the arbi .For a healthier

version I baked it in the oven.

Fresh Arbi makes our hands irritating and itching.So use

the arbi after 1 week.

Ingredients

Senaikizhangu ( Arbi ) - 1/2 kg

Onion - chopped - 1

Turmeric powder - 1/2 tsp

Red chillies - 4

Cinnamon - 1 " stick

Aniseed - 1 tsp

Salt to taste

Oil - 3 tblsp

Method

• Cook the arbi with enough water in a cooker for 1 whistle. It should be 3/4 th cooked.
• When it cools down peel off the skin and cut into finger size pieces.
• It tends to stick . So spread without touching in a big plate for 2o min.
• Mix 1 tsp of oil in the arbi pieces and spread in the baking tray.
• Bake it for 30 min or until golden brown stirring occasionally.
• Meanwhile make a coarse paste with onions , chillies , aniseed , cinnamon turmeric powder and salt.
• Mix this evenly to arbi and let it marinate for 15 min.
• Heat oil in a deep kadai . Shallow fry the arbi pieces until crispy.
• Serve with rice.

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