Vazha pindi and vanpayar mezhukkuparati (plantain stem and red cow peas stir fry)

Name: Vazha pindi and vanpayar mezhukkuparati (plantain stem and red cow peas stir fry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: Vazha Pindi/Plantain stem - 1 medium sized chopped and washed.; Red cow peas/Vanpayar - 1/2 cup soaked and pressure cooked till soft; Shallots - 5-6 crushed; Garlic - 1-2 cloves crushed; Chilly powder - 1 tsp; Curry leaves - a handful; Oil(preferably coconut oil) - 1 tbsp; Salt to taste

Main Dish

4 servings

Very Easy

35 min

Vazha pindi Mezhukkuparati is one of my favourites and most of all it's a very very healthy one indeed and as mentioned in my earlier post on Vazha Koombu Thoran, there's not a part of the plantain tree that goes unused. The stem that I have used here is a real good source of iron and is also extremely good for digestion.

Ingredients

Vazha Pindi/Plantain stem - 1 medium sized chopped and washed.
Red cow peas/Vanpayar - 1/2 cup soaked and pressure cooked till soft
Shallots - 5-6 crushed
Garlic - 1-2 cloves crushed
Chilly powder - 1 tsp
Curry leaves - a handful
Oil(preferably coconut oil) - 1 tbsp
Salt to taste

Preparation

Preparation15 min

Cook time20 min

Cut the stem into circular pieces, removing the fiberous stuffs that comes out as you cut. You can use your fingers or a cotton bud for the purpose. Now chop the circular pieces and drop them into some water.

Using a fork or even better an egg wisk give a slight whisk to the chopped pieces and you will find more fiberous stuffs clinging on to the wisk. Remove them and continue the exercise till you have removed all of the fibres.
Place the pressure cooked cow peas and the chopped plantain stem in a vessel and cook on low flame, covered. You will find water ozzing out of the stem.

Once this happens, continue cooking uncovered till the stem is done and the water completely evaporates. Set this aside.
Heat some oil in a wok and drop in the crushed shallots, garlic and curry leaves and sauté till light brown. Now add chilly powder and salt and continue sautéing for a few more seconds.

Tip in the cooked stem and cow peas into this mixture, mix well and leave on low flame till nice and dry.

Serve warm with hot steaming rice and enjoy.