Mochakottai which is known as Fieldbeans taste really good with brinjal either in dry or semi-dry curry. This can be served with rice or rotis. I used dried mochakottai, so I soaked overnight & pressure cooked. This curry taste really delicious with fresh mochakottai. During the season, I try to freeze the beans for later use. Add coconut paste for semi-dry version. Try this and you will like it:)
- Oil - 1 tbsp
- Urad dal - 1 tsp
- Musard seeds - 1 tsp
- Onion - 1 big sized
- Tomato- 1 small sized
- Ginger garlic paste - 1 tsp
- Turmeric powder - 1/2 tsp
- Chilly powder - 1 tsp (to taste)
- Salt to taste
- Brinjal - 10 nos (small sized)
- Mochakottai - 1 cup (Soaked overnight & pressure cooked)
- Coriander leaves for garnishing
1. Heat oil in the pan, add mustard seeds, urad dal and finely chopped onions. Saute till tender.
2. Add ginger garlic paste. Saute. Then add turmeric powder and salt to taste.
3. Add finely chopped tomato & cut brinjals. Add chilly powder & cook over medium heat preferable without adding water.
4. Once cooked, add mochakottai & fry for sometime.
5. Garnish it with coriander leaves.
Serve with rice.