KAYA AND ACHINGA PIRE MEZHUKU(STIR FRY)

A favorite combination that my mother makes.

RECIPE

1. Ethakaya(plantain) - appr.500 gms(2 large plantains)
2. achinga pire(Chinese long beans) - 750 gms
3. salt to taste
4. 6 garlic cloves chopped
5. 1/4 of a medium sized onion chopped
6. 2 tsp chili flakes
7. 1 tsp turmeric powder
8. few curry leaves
9. 3/4 cup water
10. 2 Tbsp oil

Method

• I use a pressure pan to cook the plantain and beans.
  
• Cut the achinga pire(Chinese long beans) with a knife. Cut and discard the stock before chopping.
  
  
  
  
  
  
  
  
  
  

• Put the chopped beans in water . Sprinkle some salt and turmeric in the water. Good for getting rid of all the pesticides. Keep it aside for at least 30 minutes.
  

  

  
  
  

  

• Meanwhile peel and chop the plantain. Put it in the pressure pan. Pour 3/4 cup water into it. Salt the plantains.
  

  

• Wash and drain the beans and put it in the pressure pan , on top of the chopped plantains.
  

  

• Salt the beans. Close the pressure cooker and turn on the stove on medium high for 1 whistle and on low for 5 minutes. Turn off and keep aside.
• Chop the onions and garlic and keep aside.
• Heat a cheena chatti (wok) on medium high heat. When warm , add 2 Tbsp oil. When the oil is hot add the chopped onions and garlic and curry leaves. Saute till the garlic starts turn , slightly brown. Now add turmeric powder and chili flakes.
  

  

         

• When the turmeric and chili flakes are sautéed , about 1 minute , open the cooker , check the salt of the plantains. Add sufficient salt if necessary and mix well. Its very difficult for plantains to absorb salt after sautéing.
  

  

• Add this to the cheena chatti(wok). Mix well. Turn off the stove and keep it covered.
  

  

           

• Good with rice and kumblanga curry.
  

KAYA AND VANPIRE

The Chinese long beans are not always available , so instead of the long beans , I use vampire(red chori beans).

Ingredients

1. 1 cup red chori beans (van pire), soaked overnight.
2. 1 and 1/2 cups water
3. 2 large plantains
4. appr. 2 and 1/2 tsp salt

Method

• Cut and keep the plantains ready.
• Wash and drain the beans and put in the pressure cooker. 
  

• Pour 2 and 1/2 cups water into it.
• On top of it layer the chopped plantains.
  

• Salt the plantains and beans. No need to mix it . 
• Put the cooker on high heat for 3 whistles and on low for 10 minutes.
  

• Sauté as the above recipe.

NOTES

• I peel the skin of the plantains using a peeler.
• The plantains can be chopped in a hand chopper. I use a Vidalia chopper for that.