Kathiriakai mochai curry recipe

Ingredients

To grind

To temper

Method

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 1/2 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.