2 MOCHAI KUZHAMBU(DRY FIELD BEANS CURRY)

Mochai kottai/dry field beans/avarekaalu/endina anavakaya


Dry field beans - 1 cup
Brinjal - 2
Onion - 1 big( or 2 medium)
Tomato - 2
Garlic - 3 pods
Tamarind - 2 inch piece
Coconut - 1/2 cup grated
Chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Cumin powder - 1/2 tsp
turmeric powder - 1/4 tsp
Salt as needed
Oil

For tempering:
Mustard seeds, urad dhal and curry leaves( all few)


Soak field beans over night and next day change water and cook for 2 - 3 whistles( just add water enough for immersing them while pressure cooking).
Chop onions and tomatoes. Cut brinjal into thin length wise and immerse in water till needed( drain when adding), soak tamarind in 1 cup of water for 20 minutes and extract pulp.


Heat a tsp of oil and add chopped onions( save 2 tbsp of chopped onions) and fry till transparent... next add garlic and fry till onions are golden brown... next add chopped tomatoes ... fry to mash and cook till they are pulpy. remove and keep aside, cool ... later add grated coconut and grind to a fine paste.

Heat oil in a pan and add mustard seeds, urad dhal and curry leaves... when they pop out add saved 2 tbsp of chopped onions and fry for 2 - 3 minutes ...Now add brinjal slices... fry for 2 - 3 minutes ... next add all the powders and mix once ( can use home made curry powder)... next add tamarind pulp and cook for 3 minutes ...then add the ground paste... cook for 5 minutes and add cooked field beans and salt... reduce flame and cook for another 6 - 7 minutes( or till the raw smell leaves)... can serve with rice and or idli/ dosa and also chapathis... taste great with any.