Seppankizhangu – 10 – 12 medium size
Mustard Seeds – 1 tbsp
Turmeric Powder – 1 tbsp
Red Chilli Powder – 2 tbsp
Coriander Powder – 2 tbsp
Asafoetida – 1 tsp
Oil – 5-6 tbsp
Salt to taste
In a cooker, steam the Seppankizhandu for 2 whistles. Once cool, peel the skin and cut the kizhangu in to small cubes or coins and keep it aside.
Now add Turmeric powder, Red Chilli Powder, Coriander Powder and Salt to the Kizhangu and mix well. Marinate this for 30 to 40 minutes.
In a Kadai, heat oil and once hot add the mustard seeds, curry leaves and saute for a couple of minutes.
Now add the marinated kizhangu and roast it till becomes crispy and golden.
Yummy Seppankizhangu roast is ready !!