Here
I am again just to say a quick hello. To be honest, I didn’t expect that I
would be coming back again this soon. Life has been busy, hectic and tiring but
time is flying and my baby is 4 months now ! He is a light sleeper and a serial cat napper, so doing household chores and cooking itself is
hardwork, let alone photographing and blogging.
Slowly things are getting
better, he has started to play on his own for a while which gives me some extra
time to do my stuffs while he keeps himself busy. If he continues to be a good
boy like this I will be back often :)
My most active days of blogging was when my elder one was a 1 year old. I
wasn’t working then so all his nap times used to be my free time and thankfully
there were no smart phones then and it got me into blogging.
Anyway
coming back to today’s post, it’s a simple mazhukkuperattty which we make often
at home.
Ingredients
Achinga
payar/long beans – 250 gm ( cut into 1 1/2 inch pieces)
Shallots/kunjulli
– 6-7 no(fistful)
Chilli
powder – 3/4 tsp
Turmeric
powder – ¼ tsp
Curry
leaves – few
Mustard
seeds – 1 tsp
Coconut
oil
salt
Method
In
a wok/cheenachatti/kadai add coconut oil and sputter mustard seeds
Add
thinly sliced shallots and fry until soft
Add
chilli powder, turmeric powder, curry leaves and fry for a minute
Add
the chopped beans, little water( 2-3tbs), salt and stir.
Cover
and cook until done.
Serve
with rice and enjoy !
