Now Iam happily sharing with you all my Spicy Tangy Mochai Curry. Actually the recipe was inspired from Fish Curry. So those who are craving for non-veg gravy, but still a veg, i can assure you this will please you definitely.
- Mochai-1 cup(soaked for 12 hours and pressure cooked up to 7 whistles)
- Raw Banana- 1/2(cutted in round shape)
- Onion-1(finely chopped)
- Tomato-1(finely Chopped)
Ginger-1/2 inch size
Garlic- 4 cloves
Green Chili- 1
Dhania/Corriander Seeds- 1tsp
Grated Coconut- 3 tbsp
Cumin- 1 tsp
Grind the above in to a thick coarse paste and keep it aside. the aroma it arises is definitely not forgettable.
Preparing Tamarind Water:
In Half a cup of warm water soak a small lemon sized tamarind for about 10 minutes. then add the following list of powder's to it.
Turmeric Powder- 1/4 tsp
Chilly Powder- 3 tsp's
Pepper Powder- 2 tsp's
Mix all the above powders to the tamarind water and keep it aside.
Fenugreek seeds- 1/4 tsp
Curry Leaves- 8
Dry Red Chilli-3
Oil -1/4 cup( you can reduce, if you are not using Raw Banana)
In a kadai, add oil and heat it, now add mustard and Wait till it crackles. now add fenugreek and let it turn brown in color, now add red chilli's, curry leaves and roast them.
Now add finely chopped onions and fry them till they get reduced in size and come along together. now add finely chopped tomatoes and fry well.
Now add turmeric powder a pinch and salt a pinch and fry them well.
Add the Raw Banana to it and mix well. let the raw banana cooked in slow flame for about 7-10 minutes.
Then add the Grounded Paste and Mochai and allow it to boil.
Now add the tamarind water and allow it to boil.
Add salt and water accordingly.
Enjoy the curry along with Rice. It goes well with Curd Rice. Now this Curry is on its way to my-legume-love-affair hosted by Sra. the legume affair event started by Dear Susan. A real last minute entry.