Achinga Mezhukupuratti | Yard long beans stir fry

Achinga Mezhukkupuratti is a simple and flavorful Kerala-style stir-fry made with fresh long beans. It is a familiar dish on the Onam Sadya banana leaf, where the beans are lightly seasoned and cooked with coconut oil, giving them a lovely earthy flavor. It’s an easy, homestyle dish that adds a fresh vegetable element to the rich variety of a traditional Sadya.

Ingredients

• 250 g achinga (yard-long beans), cut into 2–3 cm pieces

• 1 small onion, sliced ( optional )

• 2 green chilies, slit

• ½ tsp turmeric

• ½ tsp chili powder

• ½ tsp mustard seeds

• 1 sprig curry leaves

• 1–2 tbsp coconut oil

• Salt to taste

Method

1. Heat coconut oil; splutter mustard seeds.

2. Add curry leaves, and green chilies; sauté briefly.

3. Add beans, turmeric, chili powder and salt. Mix well.

4. Cover and cook on low heat until tender, stirring occasionally. Add only a splash of water if needed.

5. Cook uncovered for a few minutes until the beans are dry and lightly roasted.

Tip: For authentic mezhukupuratti flavor, use coconut oil and avoid making it too watery.