Mochai | Field beans 3/4 cup Small onion 7-8 Garlic 6-7 cloves Sambar powder 1 and 1/4 tblsp Sesame oil 1 tblsp Tamarind gooseberry sized. Mustard seeds 1/4 tsp Turmeric powder 1/4 tsp Curry leaves few Jaggery 1/2 tsp To grind Coconut 1/2 cup Tomato 1 Shallots | small onion 2 Fennel seeds 1/4 tsp (optional) Method:
Soak the tamarind in hot water for 10 minutes and extract tamarind extract using 1 and 1/2 cup water. Peel the skin of the garlic and onions and keep aside. Pressure cook the mochai for 3-4 whistles by adding little water and salt. In a pan add oil and add the mustard seeds. Once it splutters add the shallots and garlic. Cook till it becomes golden brown. Add the sambar powder to this and cook for a minute. Add the tamarind extract, turmeric powder and salt. Add the cooked mochai to the pan. Grind the coconut,tomato and 2 shallots into a fine paste. If adding fennel seeds add now. Add this ground paste to the pan. Add 1/2 cup water. Mix well and allow this to boil. Add the jaggery to this. Mix well and boil for 5 minutes till the gravy comes to the right consistency. Switch off the flame and garnish with curry leaves.
Method with step wise pictures:
Soak the tamarind in hot water for 10 minutes and extract tamarind extract using 1 and 1/2 cup water. Peel the skin of the garlic and onions and keep aside. Pressure cook the mochai for 3-4 whistles by adding little water and salt.
In a pan add oil and add the mustard seeds. Once it splutters add the shallots and garlic. Cook till it becomes golden brown.
Add the sambar powder to this and cook for a minute.
Add the tamarind extract, turmeric powder and salt. Add the cooked mochai to the pan.
Grind the coconut,tomato and 2 shallots into a fine paste. If adding fennel seeds add now.
Add this ground paste to the pan. Add 1/2 cup water. Mix well and allow this to boil.
Add the jaggery to this. Mix well and boil for 5 minutes till the gravy comes to the right consistency.
Switch off the flame and garnish with curry leaves.
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