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Kaya Achinga Payar Mezhukkupuratti
Kerala style r
aw banana and long beans stir fry
recipe.
Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Course:
LUNCH
Cuisine:
Kerala
Servings:
6
Ingredients
1.5
cups
long beans
(or about 15 pieces)
1.5
cups
raw banana or plantain
2
tbsp
shallots or onion, chopped
(optional)
2
green chilli
(slitted)
2
tbsp
coconut bits
(optional)
½
tsp
turmeric
3
tbsp
oil
1
sprig curry leaves
salt - as needed
Instructions
PREPARE THE LONG BEANS & RAW BANANA
Wash beans, cut off the ends and chop into 1" long pieces. Keep aside.
Peel the plantain skin and cut banana into small 1” long pieces and keep in salt water.
After 5 minutes, drain the water, rinse banana well with fresh water and keep aside.
COOKING LONG BEANS & RAW BANANA
In a pan (cast iron or non-stick) or kadai, heat 1.5 tbsp oil.
Add cut beans, banana, green chili, coconut bits, turmeric and salt. Saute well.
Cook in medium fire with a closed lid, stirring occasionally, until beans and banana becomes soft.
SAUTEING AND ROASTING
Once all the moisture dries up and the vegetables are tender, open the lid, add 1.5 tbsp oil, shallots, curry leaves.
Saute well, fry for few minutes, until the vegetables are lighly roasted.
Turn off the flame and serve with hot rice.
Notes
Measuring Tools Used : 240 ml cup, 15 ml tablespoon and 5 ml teaspoon.