Mochai Kathirikai Khara Kuzhambu / Field Beans Brinjal Spicy Gravy

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Mochai Kathirikai Khara Kuzhambu / Field Beans Brinjal Spicy Gravy

Mochai Kathirikai Khara Kuzhambu / Field Beans Brinjal Spicy Gravy is a simple and filling gravy that pairs with rice.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings: 4

Ingredients

• ½ Cup Mochai / Field Beans
• 3 Small Brinjal
• Water - as required
• Salt to taste
• 2 Tablespoon Oil
• 1 Teaspoon Mustard
• 1 Teaspoon Urad Dal
• ¼ Teaspoon Fenugreek Seeds
• 1 Big Onion
• 2 Tomatoes
• Fistful Curry Leaves
• 1 Teaspoon Turmeric Powder
• 2 Tablespoon Coriander Powder
• 1 Tablespoon Red Chilli Powder

For Soaking Tamarind

• 1 Amla sized Tamarind
• ¾ Cup Water

To Grind and Paste

• ½ Cup Coconut Grated
• 1 Tablespoon Poppy Seeds
• ⅓ Cup Water For soaking poppy seeds
• 6 Small Pods Garlic

Instructions

• Soak poppy seeds in water for 30 minutes. Soak Mochai in water overnight. Pressure cook mochai with water and salt for 3 whistles in medium flame.
  
• Heat oil in a wok. Add in mustard, urad dal and fenugreek seeds. Allow them to splutter. Add in onion and curry leaves and saute until glossy.
  
• Add in tomatoes and salt to taste and saute until the tomatoes get mushy.
  
• Add in chopped brinjal and the cooked mochai mixture.
  
• Add in salt to taste. Keep cooking.
  
• Blend Grated coconut, Garlic pods and soaked poppy seeds into a smooth paste with minimum water.
• Soak tamarind in water. Squeeze the juice and add them to the gravy.
  
• Add in chilli powder, Coriander Powder and Turmeric powder.
  
• Give them a quick stir and bring them to boil. Add in the Coconut paste. Cook in low flame until the gravy is cooked completely or the oil separates in the sides of the vessel.

Notes

• Limit the amount of addition of water or it would spoil the taste of the gravy.
• After chopping brinjal add them immediately into the gravy or it would give out bitter taste.
• Fennel seeds can also be added to this gravy. It gives out a good taste.

Step by Step Photos on how to make Mochai Kathirikai Khara Kuzhambu / Field Beans Brinjal Spicy Gravy

1. Soak poppy seeds in hot water for 30 minutes. Soak Mochai in water overnight. Pressure cook mochai with water and salt for 3 whistles in medium flame.
2. Heat oil in a wok. Add in mustard, urad dal and fenugreek seeds. Allow them to splutter. Add in onion and curry leaves and saute until glossy.
3. Add in tomatoes and salt to taste. Saute until the tomatoes get mushy.
4. Add in chopped brinjal and the cooked mochai mixture.
5. Add in salt to taste. Keep cooking.
6. Blend Grated coconut, Garlic pods and soaked poppy seeds into a smooth paste with minimum water.Keep them aside.
7. Soak tamarind in water. Squeeze the juice and add them to the gravy.
8. Add in Chilli powder, Coriander Powder and Turmeric powder.
9. Give them a quick stir and bring them to boil. Add in the coconut paste. Cook in low flame until the gravy is cooked completely or the oil seperates in the sides of the vessel.
10. This gravy can be served with any mild veggie stir fry.