I love mothchaikotai or mothchai ie lima beans. My mum used to make curry with dried fish and motchai kind of thick and slightly spicy. Just thinking of one can make me drooling.
Lets look at how I make this thick gray full of tangy, spicy and sort of thick gravy suitable for a cold winter with hot chapati or hot steaming rice.
10 ladies finger - medium sized - washed and sliced into 2 or 3
1/4 cup of lima beans - washed and soaked overnite or atleast 4hours and boiled
1 medium sized tomato - chopped small.
1/2 tbs of
1 big onion - sliced
1 sprig of curry leaves
1/2 tsp of mustard seeds
1 tbs of fenugreek seeds
1 tbs tamarind paste mixed with 150ml water
2 tbs of chilly powder (I used the kashmiri chilly powder)
1 tbs sambar powder
1 tsp turmeric powder
How To Prepare
1. Prepare the beans, ie wash and soaked overnite preferably otherwise about 4 hours will do, then either pressure cook it or boil soft with some salt. Once done, drain and you can either remove the skin or leave it on.
2. Next heat oil. Once hot, add in mustard seeds. Once it starts to pop/splutter, then add in the fenugreeks, stir fry, do not burn the fenugreeks or you will have bitter after taste.
3. Add in onions and saute till soft, followed by the ginger garlic and tomatoes. I like to crush my tomatoes with my hands sort of like puree. Mix well for 3-4 minutes.
4. Add in all the powders, mix well with oil mixture, saute for a few more minutes, till the oil starts to split.
5. Pour in the tamarind juice and mix well, season to taste. Cover and let it boil for a few more minutes, add in the beans and let it reduce to a almost thick gravy.
6. Once it is almost thick gravy add in the sliced ladies finger, mix well and let it simmer till the ladies fingers are tender and cook and require consistency.