Arbi(Seppangkizhangu in Tamil) 1/2 kg
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp dhania powder
1/4 tsp jeera powder
1/2 tsp amchoor or 1/2 lemon juice
1 tsp rice flour or besan
1 tsp mustard seed
1/2 tsp caraway (ajwain) seeds
3 tbsp oil
Wash and cook the arbi with the skin till it is just cooked (Two whistles should do, otherwise it will be overcooked).
Peel the abi and slice to 1/2 inch thick pieces. Add all the masala (save mustard and ajwain for tempering) to the cut pieces, mix well and marinate for 15 to 30 minutes.
Heat oil in the kadai and temper with mustard and ajwain. Add the marinated arbi, cover with a lid and cook for 5 minutes. Remove the lid and roast the arbi on slow fire and cook till crisp. Serve hot