Kathirikai mochai curry is a wonderful combination that goes well with each other, very flavorful and tasty accompaniment for south Indian lunch menu.
Jump to:
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
Stepwise photos
- 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.
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, cooked mochai, 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.
Recipe card
Kathirikai mochai curry recipe
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
- 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
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, cooked mochai, 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.
Girish Venkatachalam says
Looks nice. Will try soon.
Veena Theagarajan says
my mum does exactly same.. Looks so yum! I love this combo one of my most fav combo
Farin Ahmed says
Super delicious curry
Supriya Nair says
Delicious looking brinjal sabji
Gayathri Ramanan says
yummy combo...love to eat with curd rice..
sreeservices says
Hi raks,
daily i wont miss to check ur site for any new updates; I'm great fan of ur's.
as usual its rocking 😉
sai says
Nice combo. Looking delicious
Sruthy shankar says
Hi rak am a great fan of urs. U have helped me a lot as am a beginner in cooking. Bcoz of u I got interested in cooking.. No words to thank u.. Eagerly waiting 4 all ur yummy tasty recipes. Brinjal curry is so good. Nice clicks. Thank u
Sruthy shankar says
Hi rak
Am a great fan of urs.. U have helped me a lot as am a beginner in cooking. No words to thank uuu.. Eagerly waiting 4 all ur yummy tasty recipes.. Brinjal curry is so good. Nice clicks. Thanks a lot. God bless u..
pranav j says
What is mochai?
Raks anand says
Field beans
Unknown says
Very delicious dish.instead of mochai can we use kondakadalai..
Raks anand says
Yes, but you should cook the chana with salt and add to the curry 🙂
Lhyn SG❤️ says
Hi! I'm one of your follower here, there's a lot of your recipe that I already tried to follow I'm cooking. But this one while cooking right now,. I've noticed that you didn't mention when can add the mochai here. Maybe you just skipped or forgot to mention here.. Thanks but I did followed your cooking procedure. I'm waiting how it will taste later once I finish cooking... More power to your page ❤️
Raks Anand says
Hi, thank you so much for taking time to let me know. I have edited now to add 🙂 Thanks for your support!