Fresh Mochai/Field Beans/ Avarekalu is in season from December to March, and in India, especially in Bangalore, you can find loads of them. Though I have used it only in sambar, poriyals and kurmas, here in Bangalore, people make so many varieties with it, starting from upmas, pilafs and even dosas. I had bought some, shelled, cleaned and frozen them, after using them in curries I had a little left, and I finally finished it off in this kurma. I did the entire cooking in the pressure pan, very simple to make and it goes very well with rotis and dosas..
Need To Have
- Fresh Mochai/Field Beans - 1 cup
- Tomatoes - 4 small
- Grated Ginger - 1 teaspoon
- Garlic - 4 cloves, grated
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1 teaspoon
- Cloves - 2
- Cinnamon - 1" stick
- Chopped Coriander - 1 tablespoon
- Curry Leaves - 10
- Salt to taste
- Grated Coconut - 2 tablespoons
- Roasted Gram Dal/ Pottukadalai - 4 teaspoons
- Coriander Seeds - 2 teaspoons
- Fennel Seeds/ Saunf/ Sombu - 1 teaspoon
Grind together all the ingredients given under ' to grind ' into a fine paste. Heat some oil, add the cinnamon and cloves and when start sizzling, add the ginger and garlic.
Saute for a minute or two, then add the tomatoes, salt, turmeric and chilly powders and saute everything together for 2 or 3 minutes, till the tomatoes turn mushy. Then add the ground paste and mix for a minute.
Add the mochai and add enough water ( about 1 to 11/2 cups ) and pressurecook. After the first whistle, reduce the heat to the lowest and keep cooking for another 5 to 7 minutes and switch off. Once all the pressure is completely released, open the pressure pan and garnish with curry leaves and coriander.
The mochai/ avarekalu that I get in Bangalore is very tender, in the USA, I used to make the same kurma with frozen val papdi.
After opening the pressure pan, if the kurma is very watery, then let it cook on high heat for a few minutes, till you get the desired consistency.