Seppankizhangu Fry

This is a Root variety, called sappankizhangu in Tamil, Arby in Hindi and may be Taro Root in English. But when I checked in the local markets here, it was called "Edhoe". It Looks big like a Hybrid version. In a vegetarian Kitchen, this root is a substitute for potato. And believe me a very tasty sides with Sambar and Rice or good with Mor Kuzhambu.

Ingredients:

• Seppankizhangu - 300 Gms
• Chilli Powder - 1 1/2 Tsp
• Coriander Powder - 1 Tsp
• Tumeric Powder - 1/4 Tsp
• Salt to taste
• Oil for Shallow frying

Method:

Wash the root with some water, you can use pressure cooker, its cooks very soon, so one whistle should do. I had a little reservation to use the pressure cooker here for the size of the root was so big, so unsure on how long it will take. So I cooked it in a sauce pan, checking in between by pricking with a knife. Once done and cool, peel and cut into thin slices, you can be as creative as possible, but I prefer slicing it.

In another bowl mix all the other spices and salt with a little water into a paste. Now add the sliced roots and mix into the paste ensuring to coat every slice.

Heat a little oil, just a thin coat in a frying Pan. Though I mentioned shallow fry earlier, use teh least oil. Now drop the seppankizhangu in the pan over medium heat and fry, dont crowd the pan, just lay one layer a time and fry both sides till crisp and brown.

Patience is required while frying in small batches and waiting to turn sides.

Now enjoy with Sambar and Rice or I can just eat up just like that. Its difficult to resist.