Mochai Kurma (Vall Whole Bean Kurma) is a delicious side dish that goes well with both Rice and Chappathi. Many might be unfamiliar with the English name of it.To be more specific,I have posted the picture of Mochai along.This kurma basically gets it's flavor from Vall bean (Mochai).
|1 inch||Ginger (crushed)|
|3 nos||Tomato (finely chopped)|
|2 nos||Onion (finely chopped)|
|3 stks||Coriander leaves (for garnishing)|
|1 no||Green chili (slit open)|
|½ no||Grated coconut (½ shell)|
|1 tsp||Cumin seeds|
|1 tsp||Fennel seeds|
|1 tsp||Poppy seeds|
|2 nos||Red chilli|
|1 tsp||Salt (or to taste)|
|¼ tsp||Turmeric powder|
|6 nos||Curry leaves|
|1 tsp||Chilli powder|
|1 no||Bay leaf|
|2 nos||Cinnamon stick|
Soak the Mochai Overnight and pressure cook with a little amount of salt for 3-4 whistles.
Grind the ingredients from Group-2 (½ Shell Coconut,Fennel seeds,Cumin seeds,Poppy seeds and Red chillies) to a fine paste. You can add water while grinding.
Heat two table spoons of ghee in a pan and add the garam masala's (Bay leaf,Cloves and Cinnamon sticks) and toss for a while.
Add the crushed ginger,green chilly & curry leaves and toast for a minute. Then add the chopped onions and fry till it turns to golden brown color. Now add the chopped tomatoes and fry for few more minutes. Add turmeric powder, chilli powder,salt and fry till the tomatoes are well cooked and the raw smell fades away.
Add the pressure cooked mochai to the gravy and add 1 to 1½ cups of water. Cook for about 10min with the lid closed.
Add the ground mixture to the gravy and cook for some more time till the gravy turns thick and finally garnish it with corriander leaves.
A little amount of lime juice can be added to the gravy, for a tangy taste, if preferred.