Arvi [ Sepakazhanku ] Dhum

Ingredients :

• Arvi - 1/2 kg [ boil and remove the skin and cut into round pieces ]
• Whiped curd - 3 to 4 tbsp
• Cumin seeds - 1/2 tsp
• Daniya - 1 tbsp
• Green chillies - 6 to 7
• Black pepper - 1/2 tsp
• Ginger - 1/2 inch piece
• Garlic flakes - 2 [ optional ]
• Salt as required
• Turmeric powder - 1/2 tsp
• Oil - for frying
• Cinnamon, cardamom powder - 1/2 tsp
• Curry leaves - little

Method :

First boil the arvi in a cooker till 3/4th gets cooked. [ you can also cook in kadai with enough water ]. Then remove the skin and cut in to big pieces. Meantime fry daniya, jeera, black pepper in kadai without oil till nice aroma comes. Remove from the gas and grind along with ginger, garlic, turmeric, and salt in a mixer to a smooth paste and mix with curd. Then add the boiled arvi in the curd mixer and keep for 1/2 an hour. After 1/2 an hour, keep one fry pan in a gas and add oil. When it becomes hot, add cumin seeds. Wait for a second till jeera pops. Then add the soaked arvi to that and fry in a low flame till the sabji gets completely roasted in all sides. Finally heat a spoon of ghee and fry cinnamon, cardamom powder in that and add to the arvi. Mix well and garnish with fresh curry leaves. Serve with phulka or sambhar rice or rasam rice.