Bitter guard- Jack fruit Seed Stir fry

Ingredients

Jack Fruit Seed: 1 cup

Bitter Guard/ Paavakka: 2 big

Onion: 1 small

Green chilli/ Birds Eye Chilli: needed

Salt: Needed

Coconut Oil: 4tbsp

Method Of Preparation

Peel and cut the jack fruit seeds into small pieces.

Cut the bitter guard into small pieces.

In a bowl add jack fruit seeds, bitter guard, salt and needed water.

Cook till jack fruit seeds are done.

If there is excess water drain it.

Heat oil in a pan and add chopped onion and green chilli to it.

When onion turns reddish brown, add the cooked bitter guard and jack fruit seeds to it.

Stir well and keep in low flame for 5 minutes.

Switch off the flame and serve hot with rice.

Special Okra Stir Fry/Vendakka Stir Fry

Recipe Source:  Kitchen Corner -Try it (Thanks a lot Suja for this yummy recipe)
Ingredients

Vendakka/Okra: 20-25

Onion: 1

Green Chilli: 1

Mustard Seeds: ¼ tsp

Curry leaves: few

Oil: 3tbsp

Salt: needed

Masala

Roasted Peanut Powder: 2tbsp

Roasted Sesame seeds: 1tsp

Chilli Powder: ½ tsp

Coriander Powder: ½ tsp

Garam Masala: ¼ tsp

Method Of Preparation

Cut okra into desired shape. Heat a tsp of oil and add in the ingredients listed under masala and lightly roast it in low flame till the raw flavor disappears (careful not to over roast it) and set aside. Heat another two tsp of oil and add mustard seeds. Allow to splutter and add in green chilly, curry leaves. Add onions and fry till golden brown and finally add okra and stir fry in an open wide pan for few minutes. When the okra is cooked add in the masala powder and stir fry for a few more seconds till it well coated and dried up.

Serve hot with rice.

Tri Coloured Stir Fry

Ingredients

Cabbage Chopped: 1 cup

Carrot chopped: ¼ cup

Cluster Beans chopped: ¼ cup

Onion: 1

Green Chilli: 2

Ginger chopped: 1tsp

Curry leaves: few

Mustard seeds: ¼ tsp

Salt: needed

Oil: 2tbsp

Dry Chilli: 2

Method of Preparation

Heat oil in a pan, splutter mustard seeds

Add curry leaves and dry chilli to it.

Stir and add chopped onion, ginger and green chilli.

When it turns slight golden color add the chopped vegetables and salt.

Close with a lid, stir occasionally till it gets cooked.

Switch off the flame when cooked (Don’t overcook the vegetables)

Sending this to Kerala Kitchen Event hosted by Kaveri

Broad Beans/ Amarakka Stir Fry

Ingredients

Broad Beans: 300gms

Onion: 1

Chilli: 3

Salt: needed

Coconut oil: 2 tbsp

Method of Preparation

Wash and cut the broad beans into pieces.

Heat oil in pan; add chopped onion and green chilli, sauté for a while.

Add broad beans and salt to it.

Close with a lid. Low the flame and Stir occasionally.

Switch off the flame when done. Be careful not to overcook the beans.

Sending this to Kerala Kitchen Event hosted by Kaveri

Ladys Finger Stir Fry

My son likes ladys finger a lot. This is delicious stir fry which goes well with boiled rice. I was in a hurry and my husband was sitting in front of the rice to grab this after my click. So I couldn’t take clarity pictures of it. Anyways next time when I prepare I will take and upload with the new one. Try this recipe, I am sure you will luv it.

Ingredients

Lady Finger Chopped: 2 cups

Onion: 1

Green Chilli: 2

Ginger chopped: 1tbsp

Garlic chopped: 1tbsp

Turmeric powder: ½ tsp

Chilli powder: 1 tspo

Coconut oil: needed

Salt: needed

Curry leaves: Few

Method of Preparation

Heat oil in a wide pan, Add ginger and garlic pieces. Stir for 1 minute.

Add thinly sliced onion, green chilli and curry leaf.

When onion begins to turn brown add chilli powder and turmeric powder.

Stir and add ladys finger and salt. Don’t close the pan.Stir occasionally till u get it well dried.

Serve hot with rice

Pavakka Mezhukkupuratti/ Bittergourd Stir Fry

Ingredients

Bitter Gourd/ Paavakka: 3

Onion: 1 medium

Green Chilli: 3

Salt: needed

Coconut oil: 3 tbsp

Method of Preparation

Cut the bitter gourd into small thin pieces. If it is big one, split and cut into pieces.

In a bowl add bitter gourd pieces, salt and enough water.

Cook till the bitter gourd is half cooked and drain the balance water and keep aside.

Take a wide pan, heat oil add chopped onion and green chilli.

Sauté for a while and add the cooked bitter gourd.

Keep in very low flame, stir frequently.

And let it be there in low flame for about 30-45 minutes.

So that the bitter taste would be less and it will be slight crispy.

Tip: Do not overcook bitter gourd. Should put in low flame n cook for long time.

French Beans Mezhukkupuratti

Ingredients

French Beans: 2 cups (cut into small pieces)

Green Chilli: 3

Salt: needed

Shallots: 6-8

Ginger chopped: 1 tsp

Mustard seeds: few

Coconut oil: 2 tbsp

Method of Preparation

Heat oil in a pan; splutter mustard seeds, add chopped shallots, ginger and green chilli.

When it turns brown, add chopped French beans and salt.

Close with a lid and low the flame. Stir frequently, it will be done within 4-5 minutes.

Serve hot with rice.

Yam/Chena Mezhukkupuratti

Ingredients

Yam/ Chena: 1 cup (peeled, washed and cut into small pieces)

Shallots: 6

Green chilli: 1

Dry red chilli: 2

Salt: needed

Coconut Oil: 2tbsp

Method of Preparation

Cook yam by adding water and salt. When cooked, switch off the flame and drain if there is any excess water. Do not overcook yam.

Heat oil in a pan; add chopped shallots and green chilli.

When it turns brown add dry red chilli. Stir and add cooked yam pieces.

Stir gently and let it be there in low flame for 2 minutes.

Switch off the flame and serve hot with rice.

Cluster Beans Mezhukkupuratti

Ingredients

Cluster Beans chopped: 2 cups

Onion chopped: 3tbsp

Green chilli: 2

Oil: needed

Salt: needed

Method of Preparation

Heat oil in a pan, add chopped onion.

When onion turns brown, add green chilli and chopped cluster beans.

Add salt and stir well and close with a lid.

Cook in low flame for 8-10minutes with frequent stirring.

Serve hot with rice.

Vella Payar mezhukkupuratti

Ingredients

Vella Payar/ Black Eyed Beans: ½ cup

Onion: 1

Green Chilli: 2

Ginger: 1” piece

Curry leaves: few

Salt: needed

Oil: needed

Method of Preparation

Soak vellapayar for atleast 4 hours.

Cook it by adding water and salt, till it comes soft.

Heat oil in a pan, add chopped ginger pieces for a while and add onion and green chilli.

When it slightly turns brown add curry leaves and cooked vellapayar.

Stir well and switch off the flame.

Serve hot with rice.

Mathanga Mezhukkupuratti

Ingredients

1. Mathanga/ Yellow Pumpkin: 250 gms
2. Shallots: 6
3. Dry Red Chilli: 3
4. Coconut oil: 3 tbsp
5. Salt: needed
6. Curry leaves: few

Method of Preparation

Cook pumpkin by adding water and salt. Pumpkin should not be overcooked. Cook till all water is absorbed.

Heat oil in a pan; add chopped shallots when it turns brown add crushed dry chilli and curry leaves, stir and add cooked pumpkin, stir well and switch off the flame.

Serve hot with rice

Vendakka Mezhukkupuratti/ Okra stir fry

Ingredients

1. Lady’s finger/okra: 1 cup (roundly sliced)
2. Green Chilli: 2
3. Turmeric powder: a pinch
4. Salt: needed
5. Shallot: 5
6. Oil: 3 tsp

Method of Preparation:

• Heat oil in a pan; add chopped shallots, when it turns brown add chopped green chilli.
• Add turmeric powder; stir and add the okra pieces and salt.
• Fry till all the stickiness from it removes.
• Serve hot.

Carrot Mezhukkupuratti (Carrot Stir Fry)

Carrot comes with wholesome health benefiting compounds such as beta carotenes, vitamin A, minerals and anti-oxidants in ample amounts. Try this simple recipe of carrot shown below.

Ingredients

1. Carrot Chopped: 3 cup
2. Ginger: 1” piece
3. Shallots: 4
4. Green Chilli: 2
5. Oil: 2 tsp
6. Mustard seeds: ½ tsp
7. Salt: needed

Method of Preparation:

• In a pan, heat oil, add mustard seeds. When it splutters add chopped ginger, and then add green chilli and chopped shallots.
• When shallots turn yellowish brown add chopped carrots and salt.
• Close the lid and cook in very low flame.
• Serve hot with rice.

Tip: Do not overcook carrots.