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Kaya Mezhukkupuratti - Stir-Fried Unripe Plantain

Ingredients

Serves: 6

In a mezhukkupuratti (that which is coated in oil),the vegetables are cut small and the cooking is over low heat with brisk stirring.A cheenachatti (kadhai/work) or a heavy-based frying pan is ideal for preparing this dish as it minimises the use of water.Fine spices (cloves,etc.) and coconut are avoided.A mezhukkupuratti is not served at feasts.

250 gms unripe plantain

2 tbsp oil

1 tsp mustard seeds

10 shallots,chopped

6 green chillies,slit

1 stalk curry leaves

1 tsp black pepper powder

1/2 tsp turmeric powder

1 tsp salt

Method of Preparation

  • Peel plantain and cut into thin,3-cm long slices.
  • Heat oil in a kadhai and sprinkle in mustard seeds.When they start sputtering,add shallots,green chillies and curry leaves,and fry till shallots turn brown.
  • Mix in plantain,spice powders and salt,cover kadhai and cook over low heat for 10 minutes.
  • Open pan,stir-fry till dry and serve.
  • Variations:Instead of unripe plantain,Malabar catmint (koorka),potato,okra (bhindi),string beans (lobia),jackfruit seeds or snakegourd (chirchinda) can be used.
 
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