Ingredients:

• Seppankezhangu – 3/4 lb
• Onions – 1 medium (diced)
• Garlic flakes – 5
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Chilli-coriander powder – 2 tsp
• Oil – 3 tbsp
• Salt – to taste
• Curry leaves – a few (optional)

Method:

Pressure cook the seppankezhangu and cut into small bite-sized pieces.

In a pan, heat oil and then splutter mustard seeds, add the curry leaves, onions and saute till golden brown. Then, add in the garlic and fry for a while. Then add the turmeric, chilli coriander powders and salt with a little water and allow the mixture to cook till the oil starts coming out on top. Add in the cooked kezhangu pieces and fry until all the water is drained.