Dry vegetable side dishes are a must for a full meal of rice and curries in my dinner table. Specially when there are non veg curries, dry vegetable adds wonderfully to the spread.
Long beans and raw banana is a traditional kerala combination for a 'mezhikkuperatti' (tossed in oil) recipe.
1/2 kg Long beans - cut into inch long pieces
1 medium size raw banana - do not peel the entire skin, just remove the dry edges and remove hard ends, slit into four quarters and chop.
Shallots : 6 to 7 medium sized - peeled, washed and chopped
Chilli flakes - one spoon
red chilli powder - one spoon
Salt and turmeric
Cook long beans and raw banana in a cup of water with a spoon of salt and turmeric. The cooking time is five minutes in low flame. When its done, remove and strain of any excess water, and keep aside.
Take a pan, pour two spoons of oil, add shallots, chilli flakes and curry leaves, add salt. Keep stirring until the chilli flakes loses its raw smell and onions become golden, add red chilli powder and combine all. Add the cooked beans and banana. Mix well. check salt and add more if required. Place lid and cook for 2 mins in low flame. Remove lid, stir well, ensure bananas dont stick to the pan. Serve with rotis or with curd rice or just as a side dish for rice and curry.