First boil the shepangazhu in cooker for 3 whistles.(Add as much water as to cover one inch above the veggie)
Remove from stove and transfer to cold water.
Remove the skin and put the shepangkezhangu in a plate or bowl.
To it add turmeric powder,red chilli powder,sambar powder,ginger garlic paste and salt.Mix well and leave to marinate for 10 mins.
Heat oil in a wok, add mustard and once it pops add curry leaves.
Add the shepangkezhangu and fry until golden brown.
If using anything other than a non-stick wok more oil will be needed and keep flame between
medium and low.
INGREDIENTS | QUANTITY |
Shepangkezhangu | Half kilo |
Red chilly powder | 4 tbsp |
Turmeric Powder | 2 tbsp |
Salt | 1-2 tsp |
Mustard | 1 tbsp |
Curry leaves | 8- 10 leaves |
Oil | 100 ml |
Sambar Powder | 2 tbsp |
Ginger garlic paste | 2 tbsp |