Wednesday, April 27, 2011

Kaayayum kaipayum/payarum Mezhukkuperatti(Plantain-beans/bittergourd stir fry)

Raw plantain-1cup(cut to small pieces)
Long Beans/snake beans/yard long beans-1  cup(cut to small pieces)
Turmeric-a pinch(if you want)
Salt to taste
Green chilly-1 no(slit in center)
Coconut oil-1 to 2 tsp

Method Of Preparation:
1. Cook all the ingredients along with very little water except coconut oil. Keep the lid closed while cooking and cook on medium heat. stir in between.
2. Once it gets cooked add the coconut oil when there is no water in it ,mix well and take from heat.Serve with rice.



Tips:
1. Bitter gourd can also be used instead of beans.

31 comments:

  1. Wonderful combo,delicious stir fry..

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  2. Never had this combo before- thanks for the recipe :)
    US Masala

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  3. Looks New to me,sounds good and healthy.

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  4. Yummy stir fry.Love this with Kanji.

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  5. May be I ll go for this without bitter gourd :)

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  6. Wow! that looks very inviting and totally yum!

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  7. nice combo....adipoli aayirikkum, urappu...yum yum

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  8. Nice combo... havent tried this but sure will give it a go

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  9. Looks delicious and yummy.
    Wonderful combination as well

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  10. Healthy Combo .... never have tried this before.

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  11. Very nice combo...Looks very healthy..

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  12. i never tried this with bitter gourd...new idea..thank you for sharing..

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  13. love anything from KERALA!!!! sadly no kaya and no snake beans here... :((((( so Iam just looking at ur pic and wishing and wishing and wishing if i cud just take it out from the screen....

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  14. A nice healthy & delicious combo!!!
    Prathima Rao
    Prats Corner

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  15. very different and nice combo.new to me also

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  16. Wonderful combination...Adipoli!!

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  17. Lovely combination. I love kaayayum payarum mezukkupuratti.

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  18. My favorite combo too..delicious stir fry

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  19. innovative combo...sounds delicious..
    Tasty Appetite

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  20. Thats a wonderful stir fry.. I love raw bananas..

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Thank you for your time to vist my small world of cooking. Your comments are my inspiration. Criticism and suggestions are always welcome. Happy cooking!

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