Pressure cook the Seppankizhangu for 1 whistle or boil them for 15 minutes normally. Do not over boil them as they become over cooked.

Now cool them down completely for around 15 to 30 min. Remove the skin now.

Cut them to desired shape with equal sizes. Not too thick or too thin.

Add enough oil for frying and start frying the Arbi one by one until they become light brown in colour. No need to fry them for long time as they tend to absorb more oil. If they turn light brown, remove from oil. Do this in batches. Do not fry all the Arbi at once, as they may stick together and would not fry properly.

Fry all of them and keep it separate.

Add ginger, garlic and fennel seeds in a movie or a good processor and grind to a smooth paste. Keep it separate.

In a pan, add the 3 tbsp of oil ( You can use the same oil which you used for frying ).

Add the ground paste.

Add in the spices - turmeric, chilli powder, coriander powder, cumin powder. Keeping the flame low, start frying them till the raw smell goes off.

Do not fry till they become very dry. There should be some watery content left. If it has become dry, then do add little water.

Now add the fried Arbi and mix them so that masala coats them well. Add in the salt.

start frying them again well until they be one very crispy.

Add little oil now and then to roast them well.

Once the Arbi turned to reddish brown, switch off the stove and serve it.

Yummy and crispy Seppankizhangu fry | cheppankizhangu varuval is ready.

In a pan, heat a tsp of oil and add mustard seeds and when it splutters add the urud dal and curry leaves. Fry for a minute and add in to the fried Arbi.