et me take you on a culinary journey to Kerala with my recipe for Mayflower Vazhuthananga Mezhukkupuratti – a delicious stir-fry made with eggplant.
This traditional Kerala dish is a perfect combination of flavors and textures, with the richness of coconut oil and the earthiness of Indian spices. It’s a simple yet flavorful dish that will leave you craving for more.
Ingredients:
– 2 long eggplants, thinly sliced
– 1 onion, thinly sliced
– 2-3 green chilies, slit
– 1 sprig curry leaves
– 1/2 tsp turmeric powder
– 1 tsp red chili powder
– 1/2 tsp mustard seeds
– 1/2 tsp cumin seeds
– 2-3 tbsp coconut oil
– Salt to taste
Recipe:
1. Heat the coconut oil in a pan and add the mustard seeds. Once they start to splutter, add the cumin seeds and curry leaves.
2. Add the sliced onions and green chilies, and sauté until the onions turn golden brown.
3. Add the turmeric and red chili powder, and sauté for a minute.
4. Add the sliced eggplants and mix well, ensuring that the spices coat the eggplants evenly.
5. Cover the pan and cook on low heat, stirring occasionally, until the eggplants are tender.
6. Once the eggplants are cooked, remove the lid and stir-fry on high heat for a couple of minutes to get a nice char on the eggplants.
7. Season with salt to taste and serve hot with rice or roti.
This Mayflower Vazhuthananga Mezhukkupuratti is a perfect side dish for a traditional Kerala meal or as a standalone snack. Its simplicity and depth of flavor make it a must-try for anyone looking to explore Kerala cuisine. So, why not give it a try and transport your taste buds to the beautiful land of Kerala with this amazing dish?