Kathirikai mochai kulambu|Brinjal kuzhambu

Mochai and kathrikai are nice combo, we do this for every pongal. A simple south Indian sambhar goes well with rice. Mochai known as field beans will be available in Indian stores all time with vaal liva beans (Deep brand) on the cover. This time I got fresh in our stores. My sister in law bought and cleaned this for me :). Thanks to her. If you don't get this mochai try with any vegetable of your choice.

Ingredients:

• Kathrikai (Brinjal) - 3, slit lengthwise
• Mochai (Field beans) - 1/2 cup
• Toor dal - 1 cup
• Tomato - 1, chopped
• Sambhar powder - 2 tsp
• Tamarind - lemon sized ball
• Salt - to taste

To temper:

• Oil - 1 tbsp
• Mustard - 1/4 tsp
• Curry leaves - 5
• Hing - 1/4 tsp

Method:

Clean and rinse mochai, if using fresh ones. Boil in water with little salt. Pressure cook the toor dal. Extract 1/2 cup of juice from tamarind discarding the pulp.

Heat a wok or sauce pan with 1/4 cup of water, add tomatoes and brinjal. After brinjal is cooked add the mochai.

Then add sambhar powder and salt. Let it boil for 3 minutes.Add the tamarind extract and boil for 5 to 7 minutes. Then transfer the cooked toor dal to the wok. Boil for 5 minutes. Check for salt and water. If it is too thick, add water. Heat a small pan and add all the ingredients given to temper and transfer to the sambhar. 

Serve with any vegetable curry or papad.

Note:

• If you don't have sambhar powder use red chilly powder - 1 tsp and coriander powder - 2 tsp and turmeric powder - 1/4 tsp.