Mochai Subji

Ingredients

• • Green beans/Mochais - 1 cup
• • Onions (small) - ½ cup
• • Tamarind - lime size
• • Salt - as required
• • Jaggery - 1 teaspoon
• • Oil - 4 tablespoons
• • Curry leaves - 1 sprig

Ingredients For Masala (1)

• • Coconut (scraped) - ¼ cup
• • Poppy seeds - 2 teaspoons

Ingredients For Masala (2)

• • Dhania - 2 teaspoons
• • Jeera - ¾ teaspoon
• • Black pepper - 8
• • Red chillies - 7
• • Coconut (scraped) - ¼ cup
• • Onion (roasted over flame) - 1

Method

• 1. Grind Masala (1) ingredients and keep aside.
• 2. Fry Masala (2) in a spoon of oil and grind. Keep aside.
• 3. Soak Mochai in lukewarm water for 2 hours.
• 4. Dehusk and keep aside.
• 5. Peel small onions.
• 6. Heat a teaspoon oil in a frying pan, fry dhania,jeera, pepper, chillies, till they become golden brown and then add fresh scraped coconut and fry for another one or two minutes.
• 7. Remove from fire.
• 8. Grind it along with roasted onion. (To roast onion, keep the full big onion directly over a small flame, tum to all sides till the top skin becomes dark brown. Peel and then grind it with other roasted ingredients.)
• 9. Heat Oil in a pressure pan, or in the cooker body itself, season with mustard, black gram dal curry leaves and small onions with dehusked beans.
• 10. Fry for a few minutes add masala (2) paste, salt, jaggery, tamarind extract with enough water.
• 11. Close and cook for 10 minutes after the whistle.
• 12. After removing the lid add masala (1), stir well and boil for few minutes.
• 13. Serve hot with rice flour chapatis.