Updated on by Raks Anand 13 Comments
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Kathirikai mochai curry is a wonderful combination that goes well with each other, Very flavorful and tasty accompaniment for south Indian lunch menu.
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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
- Brinjal mochai kootu
- Mochai sundal recipe
- Mochakottai kuzhambu
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, 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
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5 from 1 vote
Kathirikai mochai curry recipe
Kathirikkai mochai curry is a wonderful combination that goes well with each other, Very flavorful and tasty accompaniment for south Indian lunch menu.
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Author Raks Anand
Servings 3 people
Cup measurements
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, 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.
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Other Spicy Dry Curry
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- Bhindi Do Pyaza, Stir fried okra
- Easy brinjal sabzi recipe
Reader Interactions
Comments
Girish Venkatachalam
Looks nice. Will try soon.
Veena Theagarajan
my mum does exactly same.. Looks so yum! I love this combo one of my most fav combo
Reply
Farin Ahmed
Super delicious curry
Reply
Supriya Nair
Delicious looking brinjal sabji
Reply
Gayathri Ramanan
yummy combo...love to eat with curd rice..
Reply
sreeservices
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 😉Reply
sai
Nice combo. Looking delicious
Reply
Sruthy shankar
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
Reply
Sruthy shankar
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..Reply
pranav j
What is mochai?
Reply
Raks anand
Field beans
Reply
Unknown
Very delicious dish.instead of mochai can we use kondakadalai..
Reply
Raks anand
Yes, but you should cook the chana with salt and add to the curry 🙂
Reply
