2 tsp Chilly Powder
2-3 tsp Oil
½ tsp Mustard
1 tsp Urud Dal
Few Curry leaves
1. Cook seppankizhangu (don't overcook it) and keep it aside.
2. Remove the skin and cut into small pieces (circular in shape).
3. Marinate seppankizhangu with red chilly powder, salt,1 tsp oil and keep it aside for 30 minutes.
4. Heat oil in a kadai, add mustard, urad dal.
5. Once the mustard starts to splutter add marinated seppankizhangu and curry leaves.
6. Fry till it becomes golden brown.