Valval(coconut stew with veggies)
Valval is a very popular Mangalorean konkani curry with lots of vegetables in coconut milk. It's a perfect satwik and vegan curry with mild flavors which goes well with dosa and rice. The curry is somewhat similar to Kerala style avial but there is no yogurt added which makes it tangy. This is a very traditional konkani recipe and cooked usually on auspicious occasions like marriage, the new year - ugadi, house warming ceremonies when we usually keep away from garlic and onions.
What you'll need:
100 gms bottle gourd (doodhi / lauki) or mangalorean cucumber 100 gms total of tendlis 4 to 5 french beans 1 drumstick 1 large fresh coconut 3 to 4 green chillies slit 1 sprig curry leaves 3/4 tsp cumin and mustard seeds 1 tbsp plain flour (maida or rice flour) 1 tsp coconut oil A handful of raw cashew nuts 1 tsp sugar salt to taste
How to :
1. Slice the veggies very thinly. Cook the vegetables along with slit chillies in the cooker for just one whistle. Cooking the vegetables beyond a whistle will make it mushy. Pressure cook the cashew nuts separately for about 3-4 whistles as it needs more cooking. 2. Grate the coconut, add 1 cup of water and allow to stand for a little while. Blend in a liquidiser, strain and take out first extract of coconut milk 3. Repeat the same steps to get a second extract of coconut milk. 4. Mix the thick coconut milk and the plain flour very well. 5. In a separate pan, add the cooked vegetables, second extract of coconut milk, salt and sugar. After cooking for 2-3 minutes, add the first extract and allow to boil for another 3 minutes 5. Heat coconut oil and fry the cumin and mustard seeds for a few seconds. Add the curry leaves and fry again for a few seconds. 6. Add this tempering to the cooked curry and serve hot.
