Friday, July 15, 2011

Senai Kilangu Roast

1 Medium Senai Kilangu
1 Big Onion (chopped)
5 cloves of garlic (Crushed)
Few strands of Curry leaves
1/2 tsp Mustard seeds
1/4 tsp Urad dhal
1/4 tsp Cumin seeds
1/4 tsp Turmeric Powder
1 tsp Chilli powder
1 tbsp oil
salt to taste

  • Peel the hard skin of Senai kilangu and cut into thin slices. Wash and drain well.
  • Heat oil in a wok, splutter the mustard, Cumin seeds and urad dhal then add the onion, and curry leaves. Fry for 1 min.
  • Keep the stove on low flame throughout cooking to get crispy roast.
  • Then add the senai kilangu and turmeric powder. Stir fry, cover and cook for till it's almost done.
  • Then add chilli powder and salt and stir well to combine. Make sure to add the chilli powder and salt towards the end so that it doesn't get soggy. Switch off the stove.
  • Serve it hot with steaming rice and spicy tangy sambar.

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