Mixed Mezhukkupuratti

In Kerala, a dish made by sauteing vegetables is called mezhukkupuratti. Its a common dish alongside rice in our afternoon meals. The vegetables are usually cut lengthwise, or sliced into bigger pieces unlike in a thoran.  There is chena (yam), beans, koorka (chinese potato), cabbage, kovakka (ivy gourd) mezhukkupuratti's, to name a few. Mom made a stir fry from four different vegetables.

Okra (vendyakka) - 100 gms
Ivy gourd (kovakka) - 250 gms
Long beans (achinga payar) - 150 gms
Brinjal (Vazhuthananga)- 150 gms

Turmeric powder - 1/4 tsp
Chili powder - 1/4 tsp
Salt
Refined vegetable oil - 2 tsp

Water - 1/2 cup

Chop kovakka and achinga payar into long pieces. Add turmeric, chili, salt and water. Cook until all water evaporates or until the vegetables are 75 percent cooked.

Chop vazhuthananga into long pieces. Wash and squeeze till all water is removed. Add salt and squeeze.

In a saucepan, add oil. Saute vazhuthananga until soft and all water evaporates. Add kovakka and achinga payar too. Stir on slow flame, 10 to 15 minutes.

Chop vendyakka into small pieces. In a separate saucepan, add oil and stir fry, just enough so that the color is retained. Add salt. Stir.

Serve cooked vegetables in a bowl. Garnish with fried vendyakka.

Recipe from Mom