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Vazhuthananga/Brinjal Mezhukkupuratti



Vazhuthananga/Brinjal Mezhukkupuratti


Mezhukkupuratti is a spicy stir fry with vegetables, onions, and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya. Here I have used eggplant/ Brinjal. This is a versatile and satisfying side dish that you will surely enjoy.
Brinjal/eggplant is commonly used in Indian and regional cuisine to make curries, gravies, fries, and even snacks. It is rich in iron, vitamins, and fiber and I often try to incorporate it in my diet. Fried eggplant is one of my favorite side dishes and this mezhupuratti is a healthy stir fry. The recipe has a twist, I have added rice flour to the masala. It gets coated with the eggplant pieces and when stir-fried and makes it slightly crispy. This mezhukkupuratti tastes best with rice, but you can also serve it with chapathi. Try this simple recipe and let me know how it turned out:) Happy Cooking!

Prep and cooking time- 20 minutes 
Recipe type-Vegetarian side dish
Cuisine- Kerala/South Indian

Ingredients
Eggplant- 2
(I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder- 1 1/2 tsp
( adjust accordance to spice preference)
Pepper powder-1/2 tsp
Curry leaves- 2 springs
Rice flour- 3 tsp (optional)
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste




Cut egg plant into one inch thick pieces or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disappears and it turns golden brown.
Add the sliced egg plant and mix well. Sprinkle salt, mix and cover and cook for two minutes on medium heat.Mix chilly powder,pepper powder, and rice flour and sprinkle on top of the eggplant.Gently toss and mix well for the masala to coat well. Roast and toss in medium flame for four to five minutes till eggplant is soft and cooked. Serve with rice.

You might also like,
Achinga payar Kaya Mezhukkupuratti
Crispy fried Eggplant
Mediterranean Spicy Stuffed Eggplant
Eggplant Yogurt Curry
Ennai Kathikkai
Vazhuthananga/Eggplant Theeyal
 
Try this
Hope you will all enjoy!

Comments

  1. Mezhukkupuratti looks too good, would love to have this with some curd rice..

    ReplyDelete
  2. though am not a big fan of this veggies but this looks super tempting,makes me hungry :)

    ReplyDelete
  3. Looks so good.. delicious mezhukkupuratti..

    ReplyDelete

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