When my FIL came to Singapore, SIL and mom had given him lots of vazhakai for me. And all are from their home garden. So had to finish them off or it's turning ripe and couldn't use the ripe one for cooking. So at least twice a week we make Vazhakai poriyal... Me and my MIL were bored of making the same way...So she said,will try this toasted spicy vazhakkai fry...And it will be a sooper kick start for rainy days...My MIL always uses sambar podi for all her dishes. But I wanted to try with red chili powder so tried this way... It was so spicy and after a long time I had spicy food... My mom’s dish will be spicy and I grew up eating spicy food...But RK is exactly opposite; he always wants his dish to be mild. So after marriage I reduced my spiciness completely…
Vazhakkai - 2(Thinly sliced)
Chilly powder - 1/2 tbs
Coriander powder - 1 tbs
Turmeric powder - 1/3 tsp
Fennel powder - 1/4 tsp
Salt - to taste
Oil - to shallow fry
Thinly slice vazhakkai and take a bowl and add in the all the powder salt and mix well.
Add in very little water to make a slight thin paste and dip in each vazhakki and place separately in a plate.
Place the vazhakkai in the fridge at least for 15 mins,take a frying pan add in little oil and fry each side till vazhakkai is cooked well.
Serve hot with sambar or curd rice and have a happy spicy meal!
Cut vazhakkai into thin slices and drop in the water and leave it soaked in water till you cook it or else it might turn black.
You can replace chilly powder to sambar powder and you can also add in ginger garlic paste it increases the flavor.
After you coat the vazhakkai with the paste and keep in fridge,it helps masala to coat completely and while frying masala sticks well.