Achinga Payar Kaya Mezhukkupuratti/ Raw plantain and Yard Long bean Stir-fry

Achinga Payar Kaya Mezhukkupuratti

Mezhukkupuratti is quick and easy vegetable stir fry. In Kerala homes, stir-fries are made almost every day with seasonal vegetables. The term itself means stir-fried or coated with oil. If you want the authentic taste of mezhukkupuratti use coconut oil. It imparts a nice aroma to this dish. Stir-fries can be made with one or more vegetables and is a tasty and healthy side dish with rice.
Achinga payar or yard long beans and plantain are both common vegetables in every household in Kerala. Both these vegetables are healthy and low calorie.Yard long beans are rich in iron, vitamins folate, and magnesium. Plantains are a staple food in Kerala cuisine and are rich in vitamins and a good source of dietary fiber.
I make this combo often and it tastes delicious. Achinda payar tastes best when it is young and slender. Fresh yard long beans will be tender and crisp and can be broken with your hands. This mezhukkupuratti is my favorite Sadhya recipe too. This is a perfect side dish for rice.

Ingredients

Achinga payar- cut into one inch piece- a small bunch

(3 cups)

Raw plantain- 1 large (1 inch long thin pieces)

Shallots- 8-10

Dry red chilly-3

Turmeric- 1/4 tsp
Chilly powder- 1/2 tsp (optional)

Garlic- 2 cloves

Curry leaves- a few

Coconut oil- 1 tbs
Mustard seeds- 1/2 tsp

salt to taste

Yard long bean/ Achinga Payar

Cook chopped plantain along with turmeric powder, salt and a few drops of coconut oil.Add about 3/4 cup of water and cook till the vegetable is half cooked. Add the yard long beans cover and continue to cook till the vegetable is soft and all water is absorbed.

Using a stone pounder or a kitchen chopper crush garlic,shallots,curry leaves and dry red chilly into a course mixture and keep aside.
Heat coconut oil in a pan and add mustard seeds. When it splutters add the crushed shallot mixture along with a few curry leaves and saute till it turns golden brown. Add in the cooked vegetables and stir fry in medium high heat for two to three minutes. Serve as a side dish for rice.