Achinga-Kaya Mezhukkupuratti

Long beans or yard long bean is the English term for achinga.They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.(Source:Wikipedia)

Achinga is my favourite…but back home whenever amma used to ask me to break the beans ,i would just vanish from the place because my fingers hurt when i break it.After coming to the US i searched for achinga in Indian store but was little hesitant to buy it, as it was little longer than the type we got in kerala.Had a doubt whether it will taste the same :)

Finally,bought it last weekend.Now here goes the recipe of Achinga-Kaya Mezhukkupuratti


achinga,chopped-1/4 kg
kaya(raw banana),chopped – 1
salt- to taste
turmeric powder-1/2 tsp
water-to cook achinga and raw banana
oil – 2 tsp
shallots,crushed- 4 nos.
garlic ,crushed- 6 nos.
dry red chilly,crushed- 1-2 tsp
curry leaves-a few


Pressure cook achinga and kaya in water by adding turmeric powder and enough salt.Turn off after one whistle.
Keep it aside.
In a pan heat oil,put inthe crushed shallots and garlic, saute for 2-3 minutes, that is until the raw smell is no more.
Then, add dry red chilly,crushed. Saute for 4-5 minutes.Check for salt.
Add curry leaves and saute for another 1-2 minutes.Take it off the stove.Serve with rice.



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