Mochai Kara kulambu is a native style South Indian gravy / kulambu variety and is easy to make. In this recipe I have used fresh mochai; this goes well with rice paired with any mild stir fry or even with pappad.
Ingredients:Mochai (field beans) - ½ cup (fresh)
Brinjal - 3 (Cut lengthwise)
Small onion - 10 (finely chopped)
Garlic - 6 to 8 cloves (finely chopped)
Tomato - 1 (finely chopped)
Tamarind - 1 big gooseberry size
Red chillipowder - 1 tsp
Corriander powder- 2 tsp
Turmeric powder - ½ tsp
Pepper - ½ tsp
Cumin seeds - 1 tsp
Coconut - 1 to 2 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - ½ tsp
Curry leaves - 1 sprig
Hing (Asafoetida) - a pinch
Oil - 1 to 2 tbsp (Preferably sesame oil)
Wash the mochai; pressure cook adding water for 1 to 2 whistles or until it becomes soft.
Grind coconut, pepper, cumin seeds and coconut with little water to fine paste. keep aside.
Soak the tamarind in water. After sometime squeeze and extract the juice and keep it aside.
Heat oil in a kadai and season with mustard seeds, fenugreek seeds, hing and curry leaves.
Once it splutters, fry the garlic and onion. Saute till the colour changes; then add tomatoes and salt. And saute till tomato becomes soft.
Now add brinjal, mochai and mix well. Saute for a minute.
Then add tamarind extract, all spice powders and coconut paste along with ½ cup water (add water according to the desired consistency).
Close the pan with a lid and cook in a low flame for 5 to 10 minutes, till the vegetables becomes soft and gravy thickens.
Let it simmer for 10 minutes or till the oil comes out.
Remove from fire and serve hot with steamed rice.
This is also a best accompaniment for Idli and dosa.
If you are using dried beans; soak them nearly for 6 to 8 hours or overnight.
Pressure cook adding enough water and allow to cook for 3 to 4 whistles or till it becomes soft.
Adjust the water quantity and spice level according to your taste.