Mochai Kathirikai Varuval/Fresh Limabeans and brinjal Curry Recipe

I love the pongal season/January as it marks the beginning of summer and you can get your hands on some of the fresh produce.It is only during this season of January /February that you can find fresh mochai/lima beans in TamilNadu.These our one of my favourite legume whether fresh or dried (I have not tasted the canned or frozen ones).This mochai is a must to be added to the pongal kuzhambu or it is prepared in some form or the other on pongal day.So I thought that this would be the right time for me to prepare and post a dish using mochai.

Lima beans /mochai are rich in protein.It is suitable for people on diet as it is rich source of soluble and insoluble dietary fiber .It also aids in detoxification.Lima beans serve as a very good source of anti oxidants and folic acid.These beans contain a good carbohydrate that helps in proper metabolism.So try to include these beans in your regular diet especially those who are planning to lose weight.

Mochai Kathirikai Varuval Recipe - Ingredients

Mochai/lima beans - 1 cup (boiled)
brinjal/eggplant - 5 (medium)(chopped to bite sized pieces)
Onion- 1 (chopped)
Tomato - 1 chopped
Redchilly Powder - 1.5 tsp
Coriander Powder - 1tsp
Turmeric powder - 1/2 tsp
Salt - to taste

To Temper:

Oil - 3tsp
Mustard seeds - 1 tsp
Curry Leaves - 1 spring

Method:

1. Pressure cook the mochai with some salt and 1/2 tsp of chilly powder until soft (2 whistles).Heat oil in a pan, add the mustard seeds and once they splutter and the curry leaves.
2. Now add the chopped onions and saute it for 2 minutes ,add the tomatoes and saute till the tomatoes become mushy,now add the powders and toss it so that all the masala powders coat well.
3. Now add the cubed brinjal and mix well till the brijal changes color to brown , now you can close the pan and cook the brinjal in slow flame till they are cooked soft but take care not to over cook them.Now add the required salt.(remember that we have added salt to the mochai).
4. Add the cooked mochai to the brinjal and toss them well till the mochai is well coated with the masala. Swtich off the stove and serve the curry with rice and sambhar, rasam or curd you can also have as subji with your roti it tastes great.

My Notes:

• The mochai/lima beans has to be cooked soft and not mushy.
• You can add Fennel seeds powder gives a distinct aroma to the dish, or you can even use fennel seeds while tempering instead of the powder.
• Mine was mildly spiced you can increase the red chilly powder as per your taste.
• You can either slice the brinjal to thin circle or cube them .
• I have used fresh lima beans /mochai you can substitute with dried/canned or frozen ones.
• Chop the brinjal only when you are going to cook it ,or else keep the cut ones immersed in water as they tend to change color .Best to chop them in the last minute to avoid the brinjal turning bitter.