An easy-to-make Kerala veggie stir fry…
One of the side dishes that’s commonly served with Kerala unch is a vegetarian stir fry in which any kind of veggies can be added. It can be either thoran or mezhukkupuratti. Only one kind of veggie is added or a combination of veggies is added. Thoran and mezhukkupuratti belong to the same category with slight variations. Usually, while making thoran grated coconut which is ground along with some seasonings is added to the veggies. While in mezhukkupuratti, coconut is not added.
Veggies like carrots, beans, beetroot, cauliflower, and cabbage can be used for making mezhukkupuratti. However, I like long beans mezhukkupuratti better than any other veggies. So, whenever I buy long beans, I make this stir fry. This goes well as a side dish along with rice or chapati.
Preparation pictures
Making long beans stir fry
- Long beans, cut into 1 inch- 4 cups
- Coconut oil- 1 tbsp
- Mustard seeds- 1 tsp
- Whole dried red chilies, halved- 2
- Curry leaves- 1 sprig
- Shallots or small onions, chopped- 6
- Turmeric powder- ½ tsp
- Chili powder- 1 tsp
- Salt- 1½ tsp
- Cut the long beans to 1 inch long.
- Heat a wok or frying pan, add oil, let turn hot.
- Add mustard seeds, let splutter.
- Add whole dried red chilies and curry leaves, saute for a few seconds.
- Add chopped shallots, ½ tsp salt stir fry till light golden in color.
- Add cut long beans, combine well.
- Sprinkle 1 tsp salt over the beans, combine well.
- Add ½ cup water and cook covered till the beans turn soft.
- Add turmeric powder and chili powder, stir fry for a minute.
- If the mixture is getting too dry sprinkle some water and stir fry till light golden spots form on the beans.
- Take the pan off the heat and enjoy it as a side dish with rice or chapati.
