Vazhuthananga / Eggplants mezhukkupuratti
Vazhuthananga Mezhukkupuratti is a traditional South Indian dish made with eggplants (known as vazhuthananga in Malayalam). It is essentially a stir-fry dish where sliced eggplants are cooked with a blend of spices and seasonings until tender and flavorful. The term “mezhukkupuratti” refers to the cooking method, which involves shallow frying or sautéing the ingredients in oil.
To prepare Vazhuthananga Mezhukkupuratti, small eggplants are typically sliced and marinated with turmeric and salt. They are then sautéed in a pan along with ingredients like mustard seeds, shallots, green chilies, curry leaves, and a combination of spices such as turmeric powder, Kashmiri chili powder, and black pepper. The dish is cooked over low heat until the eggplants are soft and well-cooked, allowing the flavors to blend together.
Vazhuthananga Mezhukkupuratti is commonly served as a side dish with steamed rice, roti, or other Indian breads. It is a simple yet delicious way to enjoy the unique flavor and texture of eggplants, making it a popular dish in South Indian cuisine.
Is it necessary to remove excess water from the marinated eggplants?
Yes, it’s important to remove excess water from the marinated eggplants to prevent the curry from becoming too watery or mushy. Lightly squeezing the eggplants helps achieve the desired consistency.
Vazhuthananga mezhukkupuratti
Ingredients
- 5-6 small eggplants
- 2 green chilies chopped
- 12 shallots crushed
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon pepper powder
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon mustard seeds
- 3 dried red chilies
- salt
- 1 1/2 tablespoons Coconut oil for cooking
- 2 sprigs Curry leaves
Instructions
- Wash and slice the eggplants into small pieces. Place them in a bowl and add 1/2 teaspoon of salt and 1/4 teaspoon of turmeric powder. Mix well and let it sit for 10-15 minutes.
- Heat coconut oil in a pan over medium heat until it shimmers. Add mustard seeds and allow them to crackle. Next, add dried red chilies and sauté for 15 seconds. Followed by adding curry leaves, crushed shallots, chopped green chilies, and 1/4 teaspoon of salt. Sauté the mixture until the shallots start to change color, being careful not to brown them.
- Lightly squeeze the marinated eggplant to remove excess water. Discard any excess water as it may make the curry mushy.
- Once the onions are sautéed, reduce the heat to low. Add 1/4 teaspoon of turmeric powder and 1 teaspoon of Kashmiri chili powder. Sauté until the raw smell disappears.
- Add the marinated eggplant to the pan and combine it with the other ingredients. Stir the mixture over medium heat for 2-3 minutes, ensuring the eggplants are heated through evenly.
- Cover the pan with a lid and cook over low heat for about 8-10 minutes, or until the eggplants are soft. Stir occasionally to prevent sticking.
- Remove the lid and continue to sauté for an additional 2-3 minutes, or until the eggplant reaches your desired level of roasting.
- Once the eggplants are cooked, sprinkle some black pepper and mix all together. Add fresh curry leaves.
- Turn off the heat, cover the pan with a lid, and let it sit for a few minutes before serving.
You can use larger eggplants if you prefer, but make sure to adjust the cooking time accordingly.
The eggplants should be soft and tender when pierced with a fork or knife. Cooking them covered over low heat for about 8-10 minutes should ensure they are fully cooked.
Coconut oil adds a distinct flavor to the dish, but if you prefer, you can use any other cooking oil of your choice. However, the flavor may vary slightly.
Absolutely! You can adjust the amount of green chilies, Kashmiri chili powder, and black pepper according to your taste preferences. If you prefer a milder curry, you can reduce the amount of spice used.
While this dish is best enjoyed fresh, you can make it ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stove or in the microwave before serving.
