Mochai Subji (Green beans Subji)

This recipe is from Mallika Badrinath "masala kurma varieties". I like the mochai payar as we call it in tamil. The fresh ones surely gives an awesome taste, but unfortunately we only get them frozen here as "Surti Papdi lilva". This goes good with white rice or chapatti.

Ingredients:

Mochai - 2 cups
small onions - 12
onions chopped - 1/4 cup
curry leaves - 8
cocunut - 3 tbsp
poppy seeds - 2 tsp
corriander seeds - 2 tsp
cummin seeds - 3/4 tsp
peppercorns - 8
red chillies - 6
tamarind- lemonsized


Preparation of the Subji:

1. Make a paste of coconut and poppy seeds
2. Heat little oil in a pan and fry corriander seeds, cummin seeds, peppercorns, red chillies. Next add little grated cocunut and fry for one minute in low flame.
3. Transfer the contents of step 2 into a mixie and fry the chopped onions in the same pan. Add the fried onions also into the mixie and grind it all to a smooth paste
4. Heat little oil in a pan, add mustard, urad, curry leaves and chopped small onions.
5. Now add the mochai and fry for a few minutes
6. Add paste from step 3
7. Prepare the tamarind extract. (Immerse the tamarind in little water in a bowl and microwave it for 1 minute. Let it cool and then extract the juice and discard the remains)
8. Next add the tamarind juice from step 7 and the paste from step 1
9. Add salt and sufficient water and pressure cook for 1 whistle.