This a good combination in food.I love the combination of aloo and mochai which is also known as field beans and hyacinth beans along with some mild coconut masala. It taste great when mixed with hot rice and some ghee. My little one loves it. I was lucky enough to get my hands on these beautiful purple fresh mochai in my supermarket, immediately i picked one of those. If you cannot get fresh ones, you can make this with dried ones too..Hope you will give this a try and let me know how it turns out for you..
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Keerai Thandu Poriyal
Spinach Kootu
Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Serves : 4
Potato – 1 large peeled and cut into wedges
Fresh Mochai / Hyacinth bean – 1 cup
Salt to taste
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Dry Red Chilli – 1
Curry leaves a handful
For Masala:
Coconut – 1/2 cup grated
Cumin Seeds / Jeerakam – 1 tsp
Dry Red Chilli – 2
Turmeric Powder / Manjal Podi – 1 tsp
Garlic – 2 cloves
Method:
Take potatoes and mochai in a pressure cooker, add little water and salt. Pressure cook for 3 whistle, simmer for 5 mins. Turn off the heat and let them steam escape all by itself.Open the cooker, drain off excess water and set aside.
Heat oil in a kadai. Add in mustard, dry red chilli, curry leaves and let them sizzle.
Add in cooked potatoes and mochai. Toss well.
Add in the masala and salt. Cook till everything gets dry.
Serve with rice.
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| Slice potatoes into big wedges |
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| these are fresh mochai |
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| take both of them in a pressure cooker |
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| add little water |
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| season with some salt |
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| mix well and pressure cook |
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| now it is done |
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| drain it and set aside |
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| Now lets make the masala..Take coconut in a blender |
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| add in cumin, dry red chilli, garlic and turmeric |
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| make it into a coarse puree |
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| Heat oil in a kadai, crackle some mustard seeds |
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| add in a dry red chilli |
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| in goes some curry leaves |
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| add in the cooked potatoes and beans |
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| toss well |
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| add in coconut masala |
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| and some salt |
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| mix well and cook till it gets dry |
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| now it is all done |
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| serve |
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