Kathirikai Mochai Curry

Kathirikai mochai curry is a South Indian dish made with brinjal (eggplant) and mochai (field beans) cooked in a tomato gravy. It is a popular dish in Tamil Nadu and is usually served with steamed rice or roti. The combination of soft brinjal and creamy mochai in a flavorful curry makes it a delicious and comforting meal. This dish is also known for its nutritional benefits as it is rich in protein, fiber, and essential vitamins and minerals.

Kathirikai Mochai Curry

Recipe by S Kamala
0.0 from 0 votes
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Explore the flavors of South India with Kathirikai mochai curry! This traditional dish features brinjal and mochai in a spicy, tangy gravy. Enjoy it with rice or roti for a nutritious and delicious meal.


  • Brinjal – 4 to 5

  • Pachai Mochai (Fresh Field Beans seeds) – 1 cup

  • Big Onion -1

  • Big Tomato – 1

  • Sambar Powder – 2 to 3 teaspoons

  • Turmeric Powder – 1/4 teaspoon

  • Oil – 3 to 4 tablespoons

  • Mustard – 1/2 teaspoon

  • Urad Dal – 1 teaspoon

  • Cumin – 1/2 teaspoon

  • Asafoetida Powder – 2 pinches

  • Curry Leaves – few

  • Salt – 1 teaspoon or as per taste


  • Begin by finely chopping the onion. Puree the tomato until smooth and set it aside. Cut the brinjal into medium-sized pieces and soak them in water to prevent discoloration.
  • Heat oil in a thick-bottomed vessel over medium heat. Once the oil is hot, add mustard seeds and wait for them to start popping. Then, add urad dal, cumin seeds, curry leaves, and asafoetida, followed by the finely chopped onion. Sauté until the onion turns translucent.
  • Stir in the tomato puree, mixing well with the sautéed onions.
  • Season the mixture with sambar powder, turmeric powder, and salt, ensuring everything is well combined.
  • Drain the brinjal pieces and add them to the vessel along with fresh Mochai beans. Stir thoroughly to ensure the vegetables are evenly coated with the spices.
  • Pour in enough water to just cover the vegetables, mixing well. Cover the vessel with a lid and let it cook until the Mochai beans are tender.
  • Once the beans are cooked, remove the lid and continue cooking, stirring occasionally, until the mixture has thickened and most of the water has evaporated.
  • Serve the delicious brinjal and Mochai mix hot with steamed rice or roti for a satisfying meal.

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