Valache Birde—Sprouted Field Beans in Coconut Gravy
You can use any measuring cups for this recipe. I have used standard measuring cups. 1 cup = 250 ml
Course Main Course
Cuisine Maharashtrian
Keyword Vaal, kadve vaal, birde, vaalache, lima beans, field beans, mochai, pithiki pappu
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Author Rama G
Ingredients
2 cups Vaal (soaked, sprouted and skin removed)
1 onion cut in to big pieces
4 to 5 garlic cloves
1 tsp jeera
½ cup fresh grated coconut
1 tsp mustard seeds
½ tsp asafoetida
1 tsp chilli powder
½ tsp turmeric powder
1 tsp jaggery powder / 1 small piece of jaggery
2 to 3 petals of Tamarind soaked in ½ cup water and squeezed OR 2 to 3 kokum flowers
Salt to taste
Instructions
Grind onion, jeera and garlic to a paste. Remove and keep aside.
In the same blender add coconut and ¼ cup water and grind to a fine paste. Take out and add ¼ cup more water. It should resemble thick coconut milk.
Soak tamarind and extract pulp
Steam cook the beans adding ½ cup water for 15 minutes till they are semi soft. I prefer to steam cook the pulses as steam cooking retains the nutrients most.
Dry roast mustard seeds in a pan till they splutter. (if you want you can add 1 tsp oil).
Add asafoetida and sauté for few seconds.
Add onion and garlic paste & sauté further till onions become pink.
Add chilli powder, turmeric powder and mix
Add steamed beans with water and mix with very light hands. Make sure that the beans do not break.
Boil for few minutes. Since the beans are already steamed, it takes less time to cook.
Add the tamarind water, salt and jaggery.
At this stage, adjust the water according your requirement and boil further for few more minutes till the spices blend well and beans become soft.
Finally add the coconut paste and bring to just one boil.
Check to see if the Vaal is cooked well.
Garnish with fresh coriander and roasted red chilli.