I love field beans / Mochai.. esp fresh one. After moving out to Singapore I got it only maybe once or twice at the most. So always ended up making brinjal sambar / Field beans kulambu. This time I got loads of it from India. So I got to try some new dishes. Raisin is one of most hated dry fruit in our household (except in sweet chutney) but in Singapore I get raisin as prasada so I usually end piling it up. So I decided to use that to make gravy. I have posted Kishmish Kala chana (sweet and hot black chana) before. My family liked it. So I decided to try another gravy with raisin, Red capsicum. So here is the very rich and tasty recipe
Ingredients:
Field beans – 1 cup (just the seeds)
Red Capsicum (bell pepper) – 1/2 (cut into 1/2 inch thin strips)
Green Capsicum (bell pepper) – 1/2 (cut into 1/2 inch think strips)
Dry Methi leaves – 2 teaspoon
Salt to taste
Cream – 2 teaspoon
Cumin seeds – 1 teaspoon
Mustard seeds – 1/4 teaspoon
Oil – 2 teaspoon
Coriander leaves – 1 tablespoon (Finely chopped)
For Gravy
Onion – 3 (Medium size onions)
Tomatoes – 1 and 1/2 (medium size)
Red capsicum – 1/2 (sliced thinly)
Ginger paste – 1/2 teaspoon
Garlic paste – 1 teaspoon
Salt to taste
Turmeric powder – 1/2 teaspoon
Garam masala – 1 teaspoon
Coriander seeds powder – 1 teaspoon
Green chillies – 4 (adjust to your spiciness)
Oil – 1 tablespoon
Raisins – 2 teaspoon
Method:
Cook the field beans with water and salt. Drain the water and keep it aside
Let’s prepare gravy. Heat 1 tablespoon of oil. Add sliced onion and fry till transparent. Add Green chillies, ginger garlic paste. Fry till raw smell goes off.
Add Red capsicum, salt let it cook. Add tomatoes, Raisins and fry till mushy.
Add turmeric powder, coriander powder and garam masala and fry till raw smell goes off. Switch it off
Let it cool down. And grind to smooth paste.
Now heat pan with rest of oil. Add cumin seeds and mustard seeds. Let it pop. Add Sliced green and red capsicum and required salt. Let it cook. Now add Grinded paste and 1 cup of water. Let it boil.
Add Cooked field beans. mix well. Add methi leaves. Let it boil for 3 mins. Boil it in low flame
Add Cream and boil for another 2 mins. Add coriander leaves and mix well
Switch it off and serve hot
7 Replies to “Mochai Capsicum masala recipe – Field beans bell pepper masala recipe – Vegetarian gravy recipe – Side dish for Roti, fried rice, paratha, Naan”
That looks so beautiful, creamy and delicious! Can't wait to try this out 🙂
Simply superb dish and I love the thick flavourful gravy.
Combination of mochai and capsicum is interesting! Looks so delicious and it is a perfect side dish for chappathi.
Never tried cooking a gravy with grind raiding ..looks yum
Yummy curry with mochai!! Simply superb!!
Ooh, the gravy looks so rich and creamy, loving the mochai and capsicum combo..
Tried this recipe yday with fried rice, everybody loved it. Thanks for this recipe. Am sure will make it often