Mochai is also called Hyacinth Bean or Field bean or Lima Beans. I once had this Poriyal in a Wedding and i liked it a lot. This recipe goes well with Sambar and Rasam. I have made dried version of mochai. This can be made a bit watery and it tastes good with Chapatti and roti as well. I have used the dried Mochai so i had to Soak it overnight and pressure cook before preparing the Stir fry recipe. If fresh beans is available it cab be used directly and it makes the dish even more tastier. Now lets get into the recipe procedure...
Potato Mochai Stir Fry
Soaking time: 6 Hrs | | Cook time: 20min | | Total time: 6 Hrs |
Recipe type: Side Dish | | Cuisine: Indian | | Yield / Serves: 4 |
Taste: Spicy |
Ingredients:
Mochai - 1 Cup
Potaot - 4 medium
Oil - 1 tablespoon
Jeera - 1 tablespoon
Curry Leaves - Few
Dry Red Chillies - few
Coconut - ⅓ Cup
Salt to Taste
Step by Step Photos on how to make :
- Take Equal quantities of Potato and Mochai. If the Mocahi is a dry one soak it for atleast 4 hours and pressure cook for 3 whistles and set aside. Boil Potatoes until soft or pressure cook for 3 whistles. Cool Down potatoes.
- Peel them and chop into bigger pieces. Heat oil in a kadai. Add Oil.Add jeera and allow to splutter. Add Curry Leaves and red chilies.
- Add in the Chopped Potatoes and Mochai. saute for 3 minutes. Add the grated coconut. Add turmeric powder. Cook for another 4 minutes.
Tips:
- Pressure cook Potato and Mochai separately or it they are pressure cooked together the color of mochai would change.
- I try to avoid pressure cooking as i feel nutrients are lost in pressure cooking to i have not pressure cooked potatoes instead boiled in hot water.
Serving Suggestion:
Potato Mochai Curry goes well with Steamed rice and Sambar / Rasam.
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