Grew up in village neighborhood, I got a good exposure to many traditional recipes. The freshly ground masala using ammikal (a stone to grind masala) adds a beautiful texture and taste to all village recipes. With that inspiration, even today I mostly use freshly ground masala’s (using mixie) for certain gravies including this field beans aka mochai gravy. The masala used in this recipe can be prepared ahead and used as all purpose masala in almost all gravies. This gravy doesn’t need coconut
