What to make with all your local zucchini: Mezhukkupuratti — a simple south Indian stir-fry

Step 1

In a medium saucepan, combine tindoras (or baby zucchini), bananas (or plantains), green chiles, salt, and turmeric, and add 2 ½ cups water. Bring to a boil, reduce heat, and simmer for 5 minutes, until softened. Drain and set aside to steam-dry.

Step 3

Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Transfer the mustard seeds to a large heavy-bottomed skillet.

Step 5

Immediately add shallots, curry leaves, garlic, and red chiles and sauté for 2 minutes, until shallots have softened. Add the vegetables and mix well.

Step 7

Serve warm with rice.

Step 9

Basmati Rice:

Step 11

Rinse rice well, at least 3-4 times, until the water runs clear. Put rice, salt, lemon juice, and oil in a large saucepan, add 4 cups water, and bring to a boil, stirring to prevent rice from sticking.

Step 13

Reduce heat to medium-low and simmer, covered, for 12-15 minutes until rice is cooked. Remove from heat and set aside, covered, for another 8-10 minutes. Remove lid and fluff the grains with a fork. Serve immediately.

Step 15

Yield: Makes 4 servings Mezhukkupuratti + 6 servings Basmati Rice

Step 18

Excerpted from Coconut Lagoon (C) 2019 by Joe Thottungal. Photography (C) 2019 by Christian Lalonde. Reproduced by permission of Figure

Step 19

All rights reserved.

Step 21

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