Chembu Roast/Seppankizhangu Roast/Arbi Roast

Chembu is one of our family favourite vegetable. I like it in sambar, mor kootan and I love this puli vitta chembu curry that my mom makes. It pairs beautifully with Keerai moalagootal. So basically, we like chembu in any form.

Today’s recipe is a very simple one, but tastes awesome when paired with a simple rasam or mor kootan. In fact, I like to eat it just like that, crisp on the outside and soft on the inside. Some people deep fry it, but I like to make it this way, add a little more oil to get nice and crisp roast curry.

Serves – 3 to 4

What you’ll need

1. Chembu/Seppankizhangu – 500 gms
2. Oil – 2 to 3 tbsp
3. Mustard Seeds – ½ tsp
4. Urad Dal – 1 tsp
5. Curry Leaves –few
6. Turmeric Powder – ¼ tsp
7. Asafoetida – a generous pinch
8. Chilli Powder – ½ tsp or according to taste
9. Salt to taste

Method

1. Soak the chembu/Seppankizhangu in water for about 10 minutes. Then scrub and wash thoroughly to remove the mud and dirt from it.
2. Pressure cook with just enough water for 2 whistles. Do not cook for long and make it mushy.
3. Let it cool, open the cooker and drain out the water.
4. Peel the skin of the vegetable and cut into thick slices or medium sized pieces. Let the chembu cool completely before frying.
5. Heat a Kadai, preferably a non stick one, with oil, temper with mustard seeds, urad dal and curry leaves.
6. Lower the heat and add the asafoetida.
7. Now add the chembu pieces, add the turmeric powder and salt to taste.
8. Mix well, taking care not to break the pieces.
9. Let it fry on low to medium flame for 6 to 7 minutes, stir once in a while.
10. Add the chilli powder and mix. Fry for another 7 to 8 minutes on low flame or till the pieces are roasted well.
11. Serve hot with Rice and Sambar or Mor kuzhambu or with rasam.

Note:

1. You can replace the red chilly powder with Sambar Powder, it gives a nice flavour.
2. If you feel the pieces are slightly overcooked, refrigerate the pieces for about half and hour and then fry.
3. Also you can sprinkle about a tsp or 2 of rice flour evenly over the vegetable to get crispy fry, though I did not add.