Kathirikai mochai curry recipe | Brinjal recipes

Kathirikai mochai curry is a wonderful combination that goes well with each other, Very flavorful and tasty accompaniment for south Indian lunch menu.

I have tried this combo only once in some restaurant by chance, it wasn’t that good, but I thought I should make at home, it would be tasting great.

But never had a chance to buy mochai in little India as I go only to Mustafa and come back.

Luckily murugan traders opposite to Mustafa these days sells all the things I miss and mochai is one of those.

I got last week and tried this curry. I think this is end of mochai season, so the mochai are tiny.

Since I have not tried kathirikai mochai curry before, I checked with my friend Sasi for the recipe, she immediately shared (thank you Sasi) and I immediately tried too😉. I had this for today’s lunch.

Related posts

• Brinjal mochai kootu
• Mochai sundal recipe
• Mochakottai kuzhambu

Stepwise photos

1. Finely chop onion, tomato, slice garlic into thin circles and cur brinjal to 4-6 pieces, keep it immersed in water until use.
2. Pressure cook mochai with little salt and turmeric for 2 whistles. I used fresh ones, if dry beans, then soak over night and pressure cook for 4-5 whistles. Heat a kadai with oil, temper with mustard, jeera, curry leaves, followed by garlic.

3. Give it a fry and add onion. Fry till transparent, add tomatoes, little salt and fry till mushy.

4. Meanwhile grind coconut and fennel with little water.

5. Add ½ cup water, brinjal, sambar powder, turmeric, required salt and tamarind extract to the kadai. Mix and boil for a minute. Add the ground paste, mix well.

6. Boil until water evaporates. Put flame to medium and cook until the curry becomes almost dry. Add oil to avoid sticking to the pan. Keep stirring now and then to prevent sticking.

Notes

• After you add the ground coconut paste, it tends to stick so turn once in a while. but as it gets cooked, it will not stick, so add oil and cook.
• Do not add more water, it will make brinjal mushy.

Serve kathirikai mochai curry with any kuzhambu or you can also mix with rice as I do with sesame oil.

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Kathirikai mochai curry recipe

Kathirikkai mochai curry is a wonderful combination that goes well with each other, Very flavorful and tasty accompaniment for south Indian lunch menu.

Prep Time 15 minutes

Cook Time 20 minutes

Servings 3 people

1x2x3x

Cup measurements

Ingredients

• 8 Brinjal
• ¾ cup Mochai Fresh
• 1 Onion
• 2 Tomato
• 6 cloves Garlic
• 1 teaspoon Tamarind tightly packed
• 2 teaspoon Sambar powder
• ¼ teaspoon Turmeric
• Salt as needed
• 2 tablespoon Oil

To grind

• 3 tablespoon Grated coconut
• ½ teaspoon Fennel seeds

To temper

• 2 teaspoon Oil
• ½ teaspoon Mustard
• 1 teaspoon Cumin seeds
• 1 sprig Curry leaves

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Instructions

• Finely chop onion, tomato, slice garlic into thin circles and cur brinjal to 4-6 pieces, keep it immersed in water until use.
• Pressure cook mochai with little salt and turmeric for 2 whistles.
• I used fresh ones, if dry beans, then soak over night and pressure cook for 4-5 whistles.
• Heat a kadai with oil, temper with mustard, jeera, curry leaves, followed by garlic.
• Give it a fry and add onion. Fry till transparent, add tomatoes, little salt and fry till mushy.
• Meanwhile grind coconut and fennel with little water.
• Add ½ cup water, brinjal, sambar powder, turmeric, required salt and tamarind extract to the kadai.
• Mix and boil for a minute. Add the ground paste, mix well.
• Boil until water evaporates. Put flame to medium and cook until the curry becomes almost dry.
• Add oil to avoid sticking to the pan. Keep stirring now and then to prevent sticking.

Notes

• After you add the ground coconut paste, it tends to stick so turn once in a while. but as it gets cooked, it will not stick, so add oil and cook.
• Do not add more water, it will make brinjal mushy.

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