MOCHAI PAYARU & BRINJAL PULI KULAMBU (DRIED WHITE BEANS & BRINJAL TAMARIND GRAVY)

Preparation Method :

• Soak the mochai/White Beans in water over night or about 8 hours.
• Take 8 cups water in the pressure cooker. Put in the soaked mochai/White Beans and close the lid. Keep the weight.
• After 1 Whistle, simmer the flame. Wait for 10 minutes. Wait to release the weight.
• Cut the brinjal to thin and long shape.
• Peel the small onions. Peel the garlic.
• Cut the onions to small pieces.
• Soak the tamarind and take the extract. Keep aside.
• Grind the jeera powder, small onions and coconut scrapings in a mixie.
• The small onions should be ground separately for getting it coarsely.
• Heat the heavy bottomed vessel with oil. Tamper with mustard seeds, fenugreek and curry leaves. Put in the garlic, onion.
• Add the brinjal pieces to it and fry them for 3 minutes.
• Add the tamarind extract and necessary water. Put in turmeric powder, chilli powder, ground masala, and salt.
• Once the brinjal cooked well, add the cooked mochai payaru/White Beans to the boiling gravy.
• Wait till the gravy gets a medium thick form. Remove from flame.