Several different types of vegetables can be used to make mezhukuprati. I have explained the meaning of this term in my post on raw banana and elephant yam mezhukuperati. These stir fry dishes are indeed tasty and pair well with rasam or morkootan (yogurt and coconut curry). This dish is very bland, unusual for Indian cooking. But it tastes so good that one does not miss the spices. And so wonderfully easy to make.

Ingredients
4 cups long beans (lobia, payaru), chopped into 1″ pieces
1/4 tsp turmeric powder (haldi, manjal podi)
1/4 tsp black pepper powder (kali mirch powder, kurumilagu podi)
Salt to taste
Method
Heat a wok and add the chopped long beans
Add turmeric powder and salt
Sprinkle a little water
Cover and cook on medium flame till the beans are done
Stir occasionally
Remove cover and add pepper powder
Mix well
Cook uncovered for another 3-4 minutes
Switch off flame and transfer to a serving bowl
Serve with steamed red/brown rice, rasam or morkootan
Enjoy!