மொச்சைக்கொட்டை கார குழம்பு / Chettinad mochai kottai kuzambu

Ingredients
• Fresh field beans / Pachai Mochai – 200 gram
• Brinjal – 2 nos
• Potato – 2 nos
• Oil – 2 tbsp
• Mustard Seeds / Kaduku – 1 tsp
• Curry leaves – a handful
• Shallot – ¼ cup chopped
• Garlic – 6 cloves chopped
• Green chili – 1 no
• Tamarind juice – ¼ cup (from 1 lemon size)
• Coriander leaves – handful chopped
• Water as needed
• Salt to taste
For Masala:
• Coconut – ¼ cup grated
• Chilli Powder – 2 tsp
• Coriander Powder – 1 tbsp
• Garam masala – 1 tsp
• Cumin powder – 1 tsp
• Turmeric Powder – ½ tsp
• Fennel Seeds / Saunf / Sombu – 2 tsp
• Tomato – 1 chopped
• Water as needed

Method
1. Firstly in a mixie jar add above said masala items add little water and grind to the smooth paste. Keep aside

2. Heat oil in the kadai, Add in mustar & curry leaves. Let them sizzle.

3. Add Green chili, onions, garlic cook till onion turns glossy.

4. Add Fresh mochai kottai, brinjal potatoes and sauté well.

5. Now add ground masala, salt and water mix well. Cover and cook for 10 to 15 mins till mochai kottai and vegetables are cooked well.

6. Add in tamarind water mix well. Cover and bring it to a boil, simmer for
5 mind till oil seperate on top.Garnish with coriander leaves.

7. Serve hot with rice ,idli & dosa

Note:

If using dry mochai kottai means soak mochai overnight. Take it in a cooker, add salt and water. Pressure cook for 6 whistles. Turn off the heat and let the steam go by itself. Set aside.