seppankizhangu - 1/2 kilo
chilli powder ------- 1.5 tsp( add 2 if you want it spicier)
salt ---------- 1 tsp
hing powder ---- 1/2 tsp
curd or tamarind juice - 1 table spoon
( to remove the itchy property of the roots)
besan or rice powder( optional) - 1 tablespoon.
Oil for frying - 1 table spoon.
Parboil seppankizhangu in cooker to two whistles ( don't boil till it turns mushy). Remove their jackets and slice them to roundels with the help of a oil smeared knife, else the goeey sap will stick to your hands
Then in a bowl, add haldi, chilli powder, salt and curd and marinate them for a while.( min 15 mts to 20)
Heat a kadai( i use iron kadai for roast since a seasoned iron kadai is more like a non stick). Add 1 table spoon of oil. When it heats up, add hing powder and immediately follow it up with marinated arbi roundels.
Cook on slow heat till it gets roasted and does not stick to the kadai. To make it crispier you can sprinkle rice powder or even besan before the final toss.