Ingredients:
Colocasia/Arbi/Arvi/Seppankizhangu (big) - 5 pieces
Shallots - 10 to 12 (chopped)
Garlic - 4 cloves (crushed)
Green chilli (big) - 1 (slit into 4)
Curry leaves - few
Coriander leaves - few (chopped)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Kashmiri red chilli powder - 1 tsp.
Poppy seeds - 1/2 tsp.
Cinnamon - 2 small sticks
Cloves - 3
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil - 2 tbsp.
Method:
Cook the arbi till it becomes soft. Cool and peel the skin. Chop them into thick circles.
Heat the oil and add mustard seeds, cumin seeds, poppy seeds, cinnamon and cloves.
Allow the mustard seeds to crackle. Add the shallots, garlic, green chilli and curry leaves and sauté.
When the shallots change colour, add the coriander leaves and turmeric powder and sauté.
Now add the chilli powder and salt and sauté.
Add the chopped arbi and mix well.
Fry till the both sides of arbi become crisp.
Serve as a side dish for rasam rice or whatever.
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