Brinjal Mochai Curry / Kathirikai Mochai Curry Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This Mochai also called as Lima Bean is a seasonal veggie found in abundance only in the months of January and February. I still remember, before 4 years, when I started my blog, I prepared this curry and took a final pic, but it was not up to the mark, so I kept postponing without posting and totally forgotten too. But last week when I was sharing a pic with this curry on my Instagram page, suddenly I got an idea of clicking a pic, so done with it, a 4 year-long recipe was finally published on my blog. If you don’t get fresh mochai, it can be replaced with dried or canned ones too, also brinjal can be skipped and this recipe can be done with mochai alone. This curry goes well with drumstick sambar, Tomato Rasam and Chettinad Mochai Kuzhambu.
Check my other Recipes using Brinjal like
- Brinjal / Kathirikai Kara Kuzhambu
- Brinjal Fry / Ennai Kathirikai Varuval
- Brinjal Gotsu
- Brinjal Rice / Vangi Bath
Chettinad Kathirikai Mochai Curry
Brinjal Mochai Curry / Kathirikai Mochai Curry Recipe goes well with drumstick sambar, Tomato Rasam and Chettinad Mochai Kuzhambu. If you don't get fresh mochai, it can be replaced with dried ones too, also brinjal can be skipped.
- 6 Brinjal / கத்திரிக்காய்
- 1 Cup Lima Beans / Mochai / மொச்சை
- 1 Onion / பெரிய வெங்காயம்
- 1 Tomato / தக்காளி
- 2 Pinch Turmeric Powder / மஞ்சள்தூள்
- 1½ tsp Chilli Powder / மிளகாய்த்தூள்
- 1 tsp Sambar Powder / சாம்பார் தூள்
- Salt / உப்பு As Required
- 1 tsp Oil / எண்ணெய்
- 1½ tsp Pepper Corns / மிளகு
- 1 tsp Jeera / சீரகம்
- 4 Flakes Garlic / பூண்டு
- 2 tbsp Grated coconut / துருவிய தேங்காய்
- 2 tbsp Oil / எண்ணெய்
- 1 tsp Mustard Seeds / கடுகு
- ½ tsp Urad Dal / உளுத்தம்பருப்பு
- ½ tsp Jeera / சீரகம்
- 1 Sprig Curry Leaves / கருவேப்பில்லை
- First, measure and keep all the ingredients ready. Rinse the brinjal, then chop it into cubes and keep immersed in water till use, to avoid decolouration. Now, chop the onion and tomato finely.
- The ingredients in the first pic are: 'To Roast and Grind' and 'To Temper'. Heat 1 tsp of oil in a pan, then add cumin seeds, peppercorns and garlic flakes. Roast it for few minutes till nice aroma wafts.
- Switch off the flame, then add the grated coconut and give a quick stir. Once it cools down, transfer it to a mixer.
- Grind it little coarsely with 1 or 2 tsp of water and keep aside. Heat 2 tbsp of oil in a pan and temper with the items listed in the table 'To Temper'.
- Then add onion and saute till translucent. Add the tomato and saute again till it turns mushy.
- Now add the brinjal and mochai (I used tender mochai, so added it directly, if using hard ones pressure cook it separately for 2 whistles and then add it).
Add the turmeric powder, chilli powder, sambar powder and required salt. Pour 1/2 cup of water and mix well. Simmer the flame, cook for 5 minutes, till the brinjal and mochai turn soft but not mushy.
Finally, add the ground powder and give a gentle mix. Ensure the veggies and masala powder blends well.
Serve this Brinjal Mochai Curry with Rice and Dal / Paruppu Rasam.
Recipe Video
Tips for Brinjal Mochai Curry
1. I used fresh and tender mochai, so cooked it directly. If using matured ones, pressure cook it separately for 2 whistles and then add it.
2. If fresh mochai is not available, you can go ahead with dry or canned one. But if using dry mochai, soak it overnight, pressure cook and then use it.
3. Choose tender and fresh brinjal for a good taste, not hard one as there will be lots of seeds inside. Ensure the stem part of the brinjal is also fresh.
4. You can also use green coloured brinjal to make this Kathirikai Mochai Curry Recipe.
5. I chopped the brinjal into cubes, you can also chop it into circles or lengthwise.
6. Always keep the brinjal immersed in water till use, to avoid decolouration.
7. Cumin Seeds / Jeera can be replaced with Fennel Seeds / Saunf too.
8. Never skip Sambar Powder from the ingredients as it lends a good taste and flavour.
9. Adjust chilli powder and peppercorns as per spiciness preferred for this Brinjal Mochai Curry.
10. Don’t overcook the brinjal, else it turns mushy. Just add very little water (about 1/2 cup) and cook it.
Brinjal Mochai Curry Recipe
Method for Kathirikai Mochai Curry Recipe
1. First, measure and keep all the ingredients ready. Rinse the brinjal, then chop it into cubes and keep immersed in water till use, to avoid decolouration. Now, chop the onion and tomato finely.
2. The ingredients in the first pic are: ‘To Roast and Grind‘ and ‘To Temper‘. Heat 1 tsp of oil in a pan, then add cumin seeds, peppercorns and garlic flakes. Roast it for few minutes till nice aroma wafts.
3. Switch off the flame, then add the grated coconut and give a quick stir. Once it cools down, transfer it to a mixer.
4. Grind it little coarsely with 1 or 2 tsp of water and keep aside. Heat 2 tbsp of oil in a pan and temper with the items listed in the table ‘To Temper‘.
5. Then add onion and saute till translucent. Add the tomato and saute again till it turns mushy.
6. Now add the brinjal and mochai (I used tender mochai, so added it directly, if using hard ones pressure cook it separately for 2 whistles and then add it).
7. Add the turmeric powder, chilli powder, sambar powder and required salt. Pour 1/2 cup of water and mix well. Simmer the flame, cook for 5 minutes, till the brinjal and mochai turn soft but not mushy.
8. Finally, add the ground powder and give a gentle mix. Ensure the veggies and masala powder blends well.
Serve this Brinjal Mochai Curry with Rice and Dal / Paruppu Rasam.
Kathirikkai Mochai Curry Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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