Seppankizhangu Fry

Ingredient:
8 - 10 Arbi
4 - 5 medium size onions sliced.
1 tbsp sambar powder
A few Curry leaves/ Kadi Patta
1 tsp black mustard seeds
1 tsp urad dal
A pinch of hing or asafoetida
Salt to taste
Oil

Method:
1. Pressure cook arbi until just done and not too mushy.

2. Remove the skin carefully and cut into big pieces and keep it aside.

3. Heat oil in a non-stick pan as Arvi/Arbi has teh tendency to stick to stainless steel.Add mustard seeds, allow it to splutter then add urad dal. When it turns golden brown, then add the onions and saute until it is cooked.
4. Add the Curry leaves and also the sambar powder and salt.

5. Mix well. Now add the cut arbi pieces and slowly mix them so that the oil is coated evenly. Let it cook on medium flame for a few minutes.

6. Allow it to cook. Turn the pieces and let it cook more. Check for seasonings.Not sure where where I read but I beleive to make it more crsip you can add a couple of teaspoons of rice flour or besan flour

7. Serve hot with Steamed rice and Sambhar/ Daal/ Kerai Pappu