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Field Beans (Mochai Gravy)

I am big fan of field beans (mochai) esp the fresh one. You normally get it during pongal time. I love it in any form. My mum used to do lot of different variety with it from simple deep fry to rice. But after moving to Singapore I seldom get this. Even If I can get it I normally buy it small qty (for sambar) due the price..I had visitor from India this month. My mum sent about 1 kg and my favourite fried field beans. So I decided to do veg gravy

Ingredients

Field Beans / Mochai – 3/4 cup
Onion – 2 chopped thinly
Tomato – 2 Chopped thinly
Garlic – 5 pods
Ginger – 1 inch
Cumin seeds – 1 teaspoon
Garam masala – 1 teaspoon
Chilli powder – 1 teaspoon (Per your spice level)
Turmeric powder – 1/4 teaspoon
Salt per taste
Coconut – 3 tablespoon (grind to paste separately and keep it aside)

Oil – 1 tablespoon

Curry leaves – 10
Method:

Cook the Field beans (mochai) in pressure cooker till 3 whistle
Heat the kada and add 2 teaspon of oil. Add garlic, ginger and Onion. Fry till onion is in slight brown in color. Add tomato and fry till it is mushy. Switch it off and let it cool down. Grind it to a paste using blender or mixie.
Heat rest of the oil in the kada. Add curry leaves and cumin seeds. Fry till cumin seeds crackle. Add grinded tomato-onion paste and fry till oil separate from it. Add all the masala powder and fry for another 2-3 mins. 
Add cooked field beans and grinded coconut. Adjust the water and salt based on your preference.  Let it boil for another 5-7 mins. Switch off the flame.
Garnish with coriander leaves. Serve hot with rice or roti

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16 Replies to “Field Beans (Mochai Gravy)”

  7. Prash@YummilyYours
    Reply

    I love them too And I know what you mean when you say you don't get them in Singapore. I don't find them here either and even if i do the actual bean is so tiny that it defeats the whole buying and peeling. Lucky you! 🙂

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