Skip to main content

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!

Labels:

Comments

  1. HemaAugust 24, 2015 at 10:00 AM

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

    ReplyDelete
  2. JulieAugust 24, 2015 at 7:12 PM

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

    ReplyDelete
  3. SonaAugust 25, 2015 at 11:42 PM

    Looks so good.. delicious mezhukkupuratti..

    ReplyDelete

Post a Comment

Popular Posts

Aval Payasam and Happy Vishu

Aval Payasam Happy Vishu! Wishing all my friends and readers a very happy and prosperous Vishu! Today's recipe is an irresistible payasam.. sweet and delicious. It is made with aval/poha/beaten rice and milk and sugar.You can use  jaggery instead of sugar. Aval pal payasam and it is quick recipe which can be made in a jiffy. Try to use the thick variety of white aval/poha. There is also the red rice aval. Red rice will impart a rose hue to your payasam.  This recipe will serve 4-5 people. Ingredients Aval/poha/beaten rice- 1 1/2 cup Milk- 3 1/2 cups Condensed milk- 1 cup Sugar- 3 tbs (adjust according to sweetness) Crushed cardamon- 5-6 Raisins and cashew nuts- a few Ghee- 2 tbs In a sauce pan bring milk to a boil. Heat 2 tbs of ghee in a heavy pot vessel and add cashew nut and fry for a minute followed by raisins.Saute till they change color drain and set aside. Now to the same pan add aval and fry in medium flame till it slightly changes color...
47 comments
Read more

Pavakka Varuthathu/ Fried Bitter Gourd

Pavakka fry is quick and easy side dish and goes well with rice and sambar.I know it is one of the less loved vegetable because of its bitter taste..for some reason I have always loved them.Usually I make mezhukkuvaratti or pachadi but this fry is something I love to have occasionally. Try this crispy and spicy pavakka fry, you will surely love it and believe me,you will not feel the bitterness :) Ingredients Bitter Gourd/Pavakka- 2 medium Onion sliced- 1 medium Green chilly- 3 Coconut sliced- a few Chilly powder- 1 tsp Turmeric powder- 1/3 tsp salt to taste Rice flour-1 tsp (optional) Corn starch- 1 tsp( optional) oil for frying Cut bitter gourd into thin slices and mix in green chilly, coconut slices, chilly powder, turmeric powder and salt. Set this aside for 10 minutes. Heat oil in a pan. Mix in corn starch and rice flour into the marinated bitter gourd just before frying.  When the bitter gourd starts changing color to golden brown add in sliced ...
44 comments
Read more

10 Delicious Kerala Sadhya Payasam/ Pradhaman Recipes- Vishu and Onam Sadhya

10 Delicious Kerala Sadhya Payasam/ Pradhaman- Vishu and Onam Sadhya Tomorrow Malayalees around the world will be celebrating Vishu/ Kerala New year. So this is the perfect time to share some Sadhya recipes. Sadhya is a hearty meal, a vegetarian feast made on festive occasions. It is served, on a banana leaf with rice, pickles, chips, and curries ranging from mild yogurt and lentil curries to more spicy vegetable curries. But this post is dedicated entirely to the delightful treat/ dessert. Payasams are festive puddings served at the end of the Sadhya/ feast. Pradhaman/ payasam is made on all festive occasions like Vishu, Onam , Diwali, etc. If you love desserts here, are ten Kerala-style puddings for you to try. Payasam and pradhaman are both desserts or puddings, but when it comes to making pradhaman, there is a time-honored cooking technique. Payasam is easier to make but, pradhaman is time-consuming. It is cooked and reduced, and then cooked again- sort of double cooking which add...
5 comments
Read more