Ingredients :
Tamarind- small lemon sized ball
Onion -1 chopped
Baby onion /Pearl onion -1/2 cup
Garlic - 12 cloves
Mochai (field beans) -1/2 cup fresh ones
Tomato -1
Brinjal - 1
Oil - 3 tbsp ( Sesame seed oil preferable)
Turmeric Powder -1/4 tsp
Chilli Powder -2 tsp
Coriander powder - 1 tbsp
Salt
For the Masala Paste:
Fennel seeds (sombu)-1 1/2 tsp
Cumin Seeds/jeera - 1 tsp
Coconut -1/3 cup
Poppy seeds (Khus khus-kasa kasa) - 3 tsp
Cinnamon - 1 inch piece
Heat a tsp of oil and fry cumin seeds, fennel seeds, khus khus and cinnamon separately.
Fry coconut till golden brown.
Grind all the ingredients together to a smooth paste and keep it aside.
For Seasoning:
Mustard - 1 tsp
Hing/Asafoetida - a generous pinch
Fenugreek - 1/2 tsp
Red chilli -3
Curry leaves - little
Preparation:
Pressure cooks field beans with a little salt till soft.
Soak tamarind in about 2 3/4 cups of hot water and extract it juice.Throw the pulp.
Method:
1.Heat oil, add mustard seeds, when it splutters, add hing, fenugreek seeds, red chilli, curry leaves,onion (chopped) and baby onions. Saute till it turns pink.
2.Add garlic, saute for some more time .
3.Now add cooked mochai, brinjal and tomato. Fry a little and add tamarind water.
4.When it starts boiling, add grounded masala paste, turmeric powder, chilli powder,coriander powder and needed salt
5.Cook until oil separates and the gravy reaches a saucy consistency.
