Arbi Fry | Seppankizhangu Fry
Recipe: https://recipestripper.com/recipes/92a25242-00c0-48a4-9c3d-a3155be78fdf
Original source: https://www.vegrecipesofindia.com/arbi-fry-recipe/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2015/10/arbi-fry-recipe-1.jpg

This arbi fry also called as Seppankizhangu Fry in Tamill language is a dry preparation of colocasia or taro roots with spices and herbs.
Yield: 2
Prep time: PT20M
Cook time: PT12M
Total time: PT32M

Ingredients
- 250 grams arbi ((taro or colocasia roots or seppankizhangu))
- 2 cups water (for pressure cooking arbi)
- ¼ teaspoon ajwain ((carom seeds))
- ½ teaspoon crushed black pepper (or ⅓ teaspoon black pepper powder (kali mirch powder))
- ½ teaspoon cumin powder ((jeera powder))
- ½ teaspoon dry mango powder ((amchur) or dry pomegranate powder)
- 1 small green chili (chopped or ¼ teaspoon red chili powder)
- ½ tablespoon peanut oil ((moongphali ka tel))
- 1 tablespoon chopped coriander leaves (or mint leaves)
- rock salt (edible and food grade) ((sendha namak) as required)

Instructions
1. [boiling arbi] Rinse 250 grams arbi very well in water. Then place them in a 2 litre stovetop pressure cooker. Add 2 cups of water. Pressure cook the arbi for 2 to 3 whistles or for 8 to 10 minutes on medium flame.
2. [boiling arbi] When the pressure settles down on its own, then onlu open the lid and check the doneness of the arbi. A knife should easily slid through the arbi. If not, then pressure cook for 1 whistle.
3. [boiling arbi] When the arbi cools down or become warm, peel and then slice them in 1/4 to 1/3 inch rounds. Keep aside.
4. [making arbi fry] In a small pan, heat peanut oil. Add ajwain (carom seeds).
5. [making arbi fry] Saute the carom seeds on low heat for some seconds till fragrant.
6. [making arbi fry] Then add the sliced arbi. Stir and mix the arbi with the rest of the ingredients.
7. [making arbi fry] Continue to stir and saute for 3 minutes on a low heat.
8. [making arbi fry] Then add the following spices - crushed black pepper, cumin powder, 1 small green chili (chopped). If using red chili powder, then you can add ¼ teaspoon red chili powder.
9. [making arbi fry] Stir and mix the spices with the arbi. Season with rock salt as required.
10. [making arbi fry] Then add dry mango powder. Instead of dry mango powder, you can also add dry pomegranate powder.
11. [making arbi fry] Stir and mix very well.
12. [making arbi fry] Saute and flip each piece to get an even roasting and browning of the arbi slices.
13. [making arbi fry] Switch off the heat and lastly add chopped coriander or mint leaves.
14. [making arbi fry] Stir and serve arbi fry hot or warm as a side dish with samvat rice khichdi or samvat rice pulao or kuttu ke parathe or rajgira paratha.