Arbi / Sepankizhangu Curry

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Arbi / Sepankizhangu - 1 bag / 500 gms
Chilli Powder - 1 tsp / Curry Powder - 1 1/2 tbsp
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Wash well, cut the arbi into pieces of desired size.

2. Pressure cook them for two whistles with a tsp of salt

3. Take them out of the pressure cooker, peel, sprinkle salt, chilli powder, turmeric and keep it in the refrigerator for 15 minutes (If adding Curry powder add it after putting the arbi in oil)

4. In a kadai, heat oil, add the mustard, turmeric, asafoetida.
5. When the mustard splutters, add the arbi pieces taken from the refrigerator,
6. Toss well and roast on a medium flame open / covered. (Try not to use the spoon to mix this else the arbi gets too mushy)
7. Serve with rice, rasam / sambar