Seppankizhangu / Arbi - 6
Garlic - 8cloves
Few curry leaves
Mustard seeds - 1/2teaspoon
Turmeric powder - 1/8teaspoon
Chilly powder - 11/2teaspoons
Wash and cook the seppankizhangu / arbi root in a steamer or pressure cooker. Take care not to cook it mushy. The root should be soft but should not be mushy.
Let it cool, peel the skin and chop them into big chunks.
Meanwhile, take your garlic and crush them with mortar and pestle.
Once the arbi is nicely roasted, add the turmeric - chilly powders, enough salt, curry leaves and crushed garlic.