Kathirikkai Mochai Curry/Eggplant and Field Beans Curry

After a break I am back to blogging,hope all are doing good. Had a wonderful and hectic vacation in India for couple of months.After coming back to the nest some of my personal work and health issues kept me away from blogging.Slowly getting back to the routine and started cooking and clicking simple dishes for blogging.
After 4 months of break,again I am joining Blogging Marathon event and this is the 57th edition,starting the first week.For this week I chose,side dishes for roti/rice.
Coming to the recipe it is a very easy and delicious semi dry dish made with egg plant and dried field beans aka mochai.Again this recipe I noted down from my sister's recipe collection and made it with my own home grown eggplants.Yes the eggplants used here are  organic home grown with no fertilizer and pesticides.These eggplants are white color variety and tastes so yum.In the original recipe fresh mochai is used but here I used the dried variety which I soaked overnight and cooked.Lets move on to the recipe..........................

                                                              Kathirikkai Mochai Curry

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    Basic Information

    Preparation time ~ 10 minutes
    Soaking time ~ 8 hours

    Cooking time ~ 25 minutes

    Serves ~  2-3

    

   Ingredients

Ingredient	Quantity
Eggplant/brinjal/kathirikkai	4-5 medium size
Dried field beans/mochai	1/4 cup
Onion(finely chopped)	2 small size
Garlic/poondu(chopped)	4-5 fat cloves
Tomato(finely chopped)	1 medium size
Sambar powder	2 tsp
Red chilly powder/milagai podi	1/4-1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Coriander leaves/kothamalli	1 tbs(chopped)
Salt	1tsp
Oil	11/2 tbs
Fennel seeds/sombu	1/2 tsp

  Method

• Soak the field beans in the water for atleast 8 hours and pressure cook it for 2 whistles with water and pinch of salt in a medium flame.After the pressure subsides,drain the excess water and keep it aside.

• Heat a pan with oil and splutter the fennel seeds,add in the curry leaves and  chopped onion along with a pinch of salt.Fry it for a minute then add in the chopped garlic and fry it for another couple of minutes or till the onion becomes transparent. Add in the chopped tomato and cook it till mushy.

• Now add in the chopped eggplant cubes and saute it till the eggplant changes the color.At this stage add in the spice powders and salt,give it a mix.Sprinkle around 1/4 cup of water and cook it covered in a medium flame till the eggplants get tender.

• Once the eggplants cooked add in the cooked field beans and mix it well.Simmer it for couple of minutes and stir in in between. Finally sprinkle the chopped coriander leaves and put off the flame.Mix it well.

• Serve it with rice or roti.

• The amount of chilly powder can be used according to personal preference.
• If you are using the small round eggplant then slice it lengthwise.
• A tsp of ginger&garlic paste can also be used.

Enjoy...............................................................

Check out my fellow blogger participating in Blogging Marathon #57.

Posted in: Blogging Marathon,Cook Book Challenge,Vegetable Poriyal/Fry