Directions

1. Cut vazhakkai into small cubes.

2. Add turmeric powder, red chilli powder, sambar powder, besan, hing and rice flour . No specific proportion. I go by eye.

3. Add a few spoons of thick curd as a binder. Mix it all really well and marinate at least an hour.
4. Deep fry in oil just before serving.
5. To make it prettier, deep fry some curry leaves and garnish as Rani has done here. Add salt after deep frying. Otherwise it may not be even. Toss after adding salt.