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Valeche Bhirda
| Main Ingredients | Sprouted field beans (vaal), Scraped coconut |
| Cuisine | Maharashtrian |
| Course | Main Course Vegetarian |
| Prep Time | 6-10 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 2 cups sprouted field beans (vaal)
- ¾ cup scraped fresh coconut
- 2 medium onions, roughly chopped
- 2 teaspoons cumin seeds
- 2-3 garlic cloves
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida
- 1 teaspoon grated jaggery (gur)
- 4-5 kokum pieces
- Salt to taste
- Finely chopped fresh coriander leaves for garnishing
Method
- Grind together coconut, 1 onion, 1 teaspoon cumin seeds, garlic and sufficient water to a smooth paste.
- Put field beans in a bowl, add ground paste, remaining onions, coriander power, red chilli powder, and turmeric powder and mix well.
- Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add remaining cumin seeds and asafoetida. Reduce heat and add field bean mixture and mix well.
- Add 4 cups water. Cover and cook on medium heat for 10-15 minutes.
- Add jaggery, kokum and salt and mix well. Cover and cook for 2-3 minutes.
- Serve hot garnished with coriander leaves.
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