Seppangkizhangu Roast

We like this  Seppangkizhangu very much , but this  is  not that much good  for the health, although this   is in excellent taste.We dont  make this  often .We   will use the  little old   kizhangu , not the very fresh  one.

Ingredients:
 Seppang kizhangu  - 1/2 kilo
 Sambar powder     - 2 tsp
 Salt  - to taste
 hing ---  very little
Oil  - 4 tsp
 curry leaves , coriander leaves for  garnishing 
 Method :
 Cook seppang kizhangu in a vessel for  20 to 25 mins ( not too much cooked)  use  1 tsp of  cooking oil while cooking.Remove the skin  and  in a bowl   put the  deskinned   kizhangu ,  sambar powder , salt and marinate it for  15 to 20 minutes.
Take a  wok / kadai , put 4 tsp of oil  and  put   5/6 curry leaves , then add the marinated  kizhangu  and  fry in a  slow flame  to get a good fried one  by turning often  without getting burnt at the bottom.Garnish with fresh coriander leaves.

This  is tasty roast  with  arachu vitta sambar / rasam / mor kuzhambu ....