Mocha kottai (Field beans dried) ------ 1 cup
Egg plant ----- 1/4 kg (250 gms)
Potato ---- 1 midium cut in to 1 inch pieces
Small onion --- 10 finely chopped (Sambar onion, pearl onions, chinnavengayam)
Tomato --- 1 medium finely chopped
Green chilies -- - 3 chopped
Garlic --- 8 cloves crushed
Gingely oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Fenugreek seeds --- 1/2 tea sp
Curry leaves --- 1 string
Red chilli powder ---1 tea sp
Turmeric powder --- 1/2 tea sp
Coriander powder --- 1 tea sp
Salt to taste
Tamarind juice ---- 1/2 cup
FOR PASTE :----
Grated coconut --- 4 tea sp
Fennel seeds --- 1 tea sp
Soak mochai in water for over night and cook in a pressur cooker with potato pieces and cook for 1 whistle
grind coconut and fennel seeds in to a fine paste and leave a side.
Heat oil in a pan and add mustard seeds let them popup then add fenugreek seeds,curry leaves now add chopped onion, garlic,green chilies and fry till onion become soft.
Now add chopped tomato and cook till tomato become mashey then add turmeric powder, red chilli powder salt to taste and fry for 2min.
Now add egg plant pieces and cook till half done, then add tamarind juice and cook till raw smell disappears.
Then add cooked mochai and potato mix once and check salt and adjust the taste then add ground paste.
Now cook till gravy become thick. If you like you can add 1 tea sp hot oil on top this gives the curry a good look.
enjoy this curry with rice or dosai or idli and even with pongal.