Vazhuthananga mezhukkupuratti
Vazhuthananga Mezhukkupuratti is a classic South Indian dish featuring eggplants, known as vazhuthananga in Malayalam. This dish is essentially a stir-fry, where thinly sliced eggplants are cooked with spices and seasonings until they become tender and bursting with flavor.
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.