SEPPANGKILANGU ( ARBI )FRY

Arbi fry is my son VARUN's favourite dish. He likes as a combination for drumstick sambar.Whenever I prepare this fry he will often peep into the kitchen to have a mouthfull.Crazy boy...The funiest part is that he loves to  have as a snack with  his evening milk.This method will consume only little oil.

INGREDIENTS :

Seppangkilangu       1/4 kg

Red Chilli powder    1 tsp

Sambar powder       1 tsp

Ginger Garlic paste  1 tsp

Corn flour                2 tbsp

Salt                          to taste

Oil                           5-6 tbsp

Fresh Curry leaves            few

METHOD :

Cook  the kilangu in a broad vessel.Do not over cook.

Remove the skin and cut length wise.

Mix all the dry items. Add ginger garlic paste, mixed dry items and leave for about 15 mins. do not add water.

Heat  4 tbsp oil in a non stick kadai and add the kilangu and fry in medium flame. Do not stir often.
When half done make some space in the middle  of the kadai.Add  one spoon of oil and add the curry leaves. As soon as it splutters  mix everything carefully and continue the cooking process.
Turn carefully at intervals by adding oil.When it is roasted well serve hot.
NOTE: The aroma of the curry leaves will be present in each and every piece,if done in this manner.