Jan 31, 2013

கத்திரிக்காய் மொச்சை குழம்பு / Brinjal Mochai Kulambu / Eggplant & Field Beans Gravy

Hubby is out of town, i am in my mum's place. My days are just calm and relaxed because i am not cooking anything. I am enjoying the foods which amma makes for me. Its been really good to be under someone who takes care of you well and you just chilling out. I really started missing hubby too..He will be back by this weekend..

I have never cooked with field beans, but my mom always add it to pulikulambu or karakulambuWhen we were shopping last month i picked a packet of this beans and kept them safely in the cupboard. I almost forgot about them, when i was cleaning my pantry cupboards couple weeks back i found this bag of beans. I thought to cook some gravy with them. Them i came up with a gravy which is sour, spicy and a little sweet.

Preparation Time : 30 mins (Cooking Field Beans)
Cooking Time : 30 mins
Serves - 5 to 6


Oil - 2 tblspn
Shallots / Sambar Onions - 10 
Garlic - 10 cloves
Tomatoes - 2 chopped 
Brinjal / Eggplant - 2 chopped
Coriander powder / Malli podi - 2 tblspn
Chilli powder - 1 tblspn or to taste
Turmeric powder / Manjal Podi - 1 tsp
Salt to taste
Jaggery - 1 tblspn to taste
Field Beans / Mochai Kottai - 2 cups Cooked
Tamarind Pulp - 3 tblspn ( Click here for recipe )

For Tempering:
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu paruppu - 1 tsp
Fenugreek seeds / Vendayam - 1/2 tsp
Dry Red Chilli - 2

How to cook Field Beans / Mochai:
Wash mochai in lots of water, soak them in water overnight. Now take them in pressure cooker and cover with water. Cook them for 5 whistle. Simmer the stove for 15 to 20 mins. Switch off the flame and let the steam escape all by itself. Open the pressure cooker and check whether the beans is soft. 


Take a nonstick pot. Add oil in it and heat it up.

Add in the tempering ingredients and let it sizzle for a min.

Add in shallots, garlic and saute for a min.

Add in tomatoes and give a stir, Cook for a min.

Add in chopped brinjal and mix well with the oil.

Add in turmeric, chilli and coriander powder. Mix well.

Now pour in the tamarind pulp along with some water.

Add in salt and jaggery to taste. Bring everything to a boil.

Add in the cooked mochai, Bring it to boil and simmer the stove for 15 more mins.

Serve with rice.

Take all your ingredients
cook your mochai till it gets soft
Heat oil in a large pot
Add the seasoning ingredients..
Now add in shallots and garlic
Add in chopped tomatoes
Saute well
Add in chopped brinjal
Mix well
Add in spice powders..
Mix well till combined..
Add in tamarind water
Pour some more water..
Add in salt and jaggery
Add in cooked mochai
Mix well
Cover and Simmer


  1. BRINJAL KULAMBHU -Looks tempting...

  2. Nice way to include beans and it looks great

  3. Delicious fingerlicking kuzhambu.

  4. yummy recipe…neat clicks…1st time in ur space..you have great collection of recipes,and when ur free please drop into my blog

  5. It was so tasty that I made it again! This recipe really makes a ton, my biggest pot barely contained the veggies when they were still raw. I really enjoyed the tanginess in this dish.

  6. nice recipe...the way u explained along with nice pictures, is awesome. after reading the preface...i am missing my mom's place now!


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