I have always known mochai by just the name ie., I never attempted to learn its English name until Arun asked for it when I was removing them from their pods. We both set out to rectify the problem immediately and came to learn that it is called as Hyacinth beans. He felt ecstatic as he bumped into it first.
Violet brinjals / eggplants – 4 to 5 (large)
Mochai / hyacinth beans – ¼ cup (fresh)Onions – 1 (large)
Garlic – 6 pods
Vengaya vadagams – ¼ tsp
Tamarind – 1 lemon size
Turmeric powder – ¼ tsp
Sambar powder – 2 tsp
Jaggery – 2 pinch
Salt – to taste
Oil – 2 tbsp
Chop the onions, garlic finely, and the brinjal and immerse in water to prevent them from changing color. Soak the tamarind in some hot water and extract thick pulp.
In a kadai heat 2 tsp of oil. Add the mochai first and sauté for a minute. Now add the brinjals and sauté till it shrinks in size. (approx 2-3 mins). Pressure cook for 2 whistles without adding any water. I usually place them on top of the rice as it saves time.
In the same kadai heat the remaining oil. Add the vengaya kari vadagam, chopped onions and garlic pods and sauté till the onions turns pink. Now add the cooked brinjal and mochai and sauté for a minute.
Add the tamarind pulp and let it come to a boil. Add the turmeric powder, sambar powder, salt and cook till the raw smell disappears (approx., 10 mins). Add the jaggery and simmer for 2 more minutes. Serve with hot rice with ghee drizzled over it.
