"Mezhukkupuratti" is a name for any vegetable "rubbed with oil" and stir-fried with haldi, salt and pepper. The popular favorite in my home is Potato Mezhukkupuratti to which I may add a little dhanya powder. But almost all vegetables like Okra, Asian long beans, Green beans, Plantain and eggplant stir fry with some rice may be served with rice and yogurt anytime at my house. Wing Bean is a rare type of bean that I have eaten many years ago from my paternal grandmother's home. I found this bean at a Korean Market last week and decided to re-create it. My paternal grandmother was an excellent cook and most of my fish curry recipes reflect her Travancore(southern region of Kerala) style of cooking.
Wing Beans- 10
Salt to taste
Oil as needed
1. Remove the tips of the bean and the fibrous edges that come with it.
2. Make sure all the fibrous strands are removed so that they do not get between your teeth. Cut into 1/4 inch pieces.
3. Place a skillet on the fire and add 1/4 cup water and the bean pieces.
4. Cook covered for 2 mins until cooked.
5. Add the oil and stir fry on a very slow fire until it is literally coated lightly with the oil and no water remains.
6. Mezhukkupuratti is ready to be eaten with rice and a side of Kalan and fish curry!! Yum....