Mochai & Brinjal Recipe – Authentic Tamil Nadu Field Bean Curry

Last Updated on 2 months by Neha Deshmukh

Mochai & Brinjal Recipe – Authentic Tamil Nadu Field Bean Curry

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Mochai & Brinjal Curry. This dish is a staple in Tamil Nadu cuisine, and it instantly transports me back to my grandmother’s kitchen. It’s a beautiful blend of earthy flavors, and honestly, it’s comfort food at its finest. I first made this on my own when I was missing home, and it truly felt like a little piece of Tamil Nadu right here in my kitchen. Let’s get cooking!

Servings: 3 people
Cooking Time: 20 mins
Preparation Time: 15 mins
Difficulty: Medium

Why You’ll Love This Recipe

This Mochai and Brinjal curry isn’t just delicious; it’s packed with nutrients! Mochai (field beans) are a fantastic source of protein, and brinjal adds a lovely texture. The combination of sambar powder, coconut, and fennel seeds creates a flavor profile that’s both complex and incredibly satisfying. Plus, it’s a relatively simple dish to make, perfect for a weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 8 small brinjal (eggplant)
• ¾ cup fresh mochai (field beans)
• 1 onion
• 2 tomato
• 6 garlic cloves
• 1 teaspoon tamarind
• 2 teaspoons sambar powder
• ¼ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons oil
• 3 tablespoons grated coconut
• ½ teaspoon fennel seeds
• 2 teaspoons oil
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 sprig curry leaves

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

Mochai (Field Beans): Fresh vs. Dried & Soaking Instructions

Fresh mochai is ideal, but dried mochai works wonderfully too! If using dried beans, soak them overnight (or for at least 8 hours) before cooking. This rehydrates them and reduces cooking time.

Brinjal Varieties: Choosing the Right Type

I prefer using the smaller, slender brinjals for this curry. They have a more delicate flavor and fewer seeds. But any variety will work – just adjust the cooking time accordingly.

Sambar Powder: Regional Variations & Homemade Options

Sambar powder varies from region to region. Feel free to use your favorite brand! If you’re feeling ambitious, you can even make your own. It really elevates the flavor.

Coconut & Fennel Seed Paste: The Flavor Base

This paste is essential for that authentic South Indian flavor. Grating the coconut fresh is best, but frozen grated coconut works in a pinch. Fennel seeds add a subtle sweetness that balances the spice.

Tamarind: Pulp vs. Block & Sourness Adjustment

You can use tamarind pulp or a small block of tamarind. If using a block, soak it in warm water for about 15-20 minutes, then extract the juice. Adjust the amount of tamarind to your liking – some people prefer a more tangy curry!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep our veggies. Chop the onions, tomatoes, and garlic. Cut the brinjals into 4-6 pieces and soak them in water – this helps prevent them from discoloring.
2. Now, let’s cook the mochai. Pressure cook the fresh mochai with salt and turmeric for 2 whistles (or soaked dried beans for 4-5 whistles). Once cooled, set aside.
3. Heat 2 tablespoons of oil in a pan. Add the mustard seeds, cumin seeds, curry leaves, and garlic. Let them temper until fragrant – you’ll know it’s ready when the mustard seeds start to splutter.
4. Add the chopped onions and sauté until they turn translucent. Then, stir in the tomatoes and salt, and cook until they become mushy and soft.
5. While the tomatoes are cooking, grind the grated coconut and fennel seeds with a little water to make a smooth paste.
6. Add ½ cup of water, the drained brinjals, sambar powder, turmeric, salt, and tamarind extract to the pan. Bring it to a boil for about a minute.
7. Mix in the coconut-fennel paste and cook until the curry starts to thicken.
8. Finally, simmer on medium heat until the curry is dry and the flavors have melded together. Add a little more oil if it starts to stick, and stir frequently.

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Right Consistency

The curry should be thick and coating the brinjals. If it’s too watery, simmer for a few more minutes.

Preventing Brinjal from Discoloring

Soaking the brinjals in water is key! It helps retain their vibrant color.

Tempering Techniques for Maximum Flavor

Don’t rush the tempering process! Allowing the spices to bloom in the hot oil releases their full flavor.

Adjusting Spice Levels

Feel free to adjust the amount of sambar powder to control the spice level.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level: Mild, Medium, Hot

Adjust the amount of sambar powder to suit your preference. My family loves it medium-spicy!

Festival Adaptation: Pongal/Tamil New Year Special

This curry is often made during Pongal and Tamil New Year celebrations. It’s a symbol of prosperity and good luck.

Serving Suggestions

Serve this Mochai & Brinjal Curry hot with a side of steaming rice and a dollop of ghee. It also pairs beautifully with roti or paratha. A simple raita (yogurt dip) can help cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What is Mochai and where can I find it?

Mochai are field beans, popular in South Indian cuisine. You can find them fresh in Indian grocery stores, or dried online or in specialty stores.

Can I use frozen coconut for the paste?

Yes, frozen grated coconut works, but fresh is always best for flavor.

How do I adjust the sourness of the curry?

Add more or less tamarind extract to adjust the sourness to your liking.

What if I don’t have a pressure cooker?

You can boil the mochai in a pot on the stovetop until tender, but it will take longer – about 45-60 minutes.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight!

What is the best way to store leftover curry?

Store in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.