Potato-mochai-masala-curry

#PotatoMochaiMasalaCurry : Field beans or Lima beans is called #mochaikottai or simply #mochai in Thamizh.
Masala curry prepared from #Mochai [ #fieldbeans ] and #potato used to be very tasty and a great combo for curry.
Boiled potato, cooked vegetables and mochai are tossed with specially prepared coconut masala to prepare a tasty tasty potato mochai masala curry.

Ingredients :
2 medium size	Potato
1/4 cup	Mochai [ field beans ]
1/8 cup	Carrot chopped
1 or 2	Capsicum, chop 1 in cubes
1 Tsp	Coriander leaves chopped
For Masala :
2 Tbsp	Coconut scraping
2	Green chilly [ adjust ]
2 cloves	Garlic
3 Tsp	Coriander leaves chopped
10 - 12	Curry leaves
1 medium size	Onion chopped
1 Tsp	Cumin
1 Tsp	Fennel
1 Tsp	Coriander powder
1/4 Tsp	salt
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split [ urad dhal ]
2 Tsp	Oil

Method :
Wash well and cut potatoes into halves.
Take 1 cup of water in a pressure cooker and add 1/2 Tsp of salt.
Add potato pieces.
Pressure cook for 3 whistles and 5 minutes at SIM.
Open only after it ran out of steam.
Peel off and keep aside.

Take all the ingredients given for masala in a mixie jar except onion.
Run mixie without water at first and then grind adding little water.

Finally add onion pieces and run for few seconds only.
Onion should not be ground into fine paste.
Keep aside.

Cook carrot and mochai in half cup of water adding 1/4 Tsp of salt in a pressure cooker for a whistle.
Immediately release the steam and transfer into a bowl.

Heat a kadai on a stove over medium flame with oil.
Crackle mustard seeds once oil becomes hot.
Then add black gram split and wait till it becomes golden color.
Now add capsicum pieces and saute for 3 minutes.
Break boiled potato into approximately one inch pieces by hand and add into the kadai.
Also add cooked carrot and mochai.
Stir well for a minute.

Add ground masala and mix well.
Adjust salt and stir well.
Keep stirring at regular interval keeping the flame at SIM.
Let it be on fire till curry becomes dry.

Transfer into a serving bowl and garnish with coriander leaves.
Enjoy with sambar or rasam mixed rice.
It also goes well with chappathy or puri.

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