WEST INDIAN DISHES:VALCHE VIRDI RECIPE

VALCHE VIRDI RECIPE 

Ingredients: 21/2 cup sprouted and skinned Val beans  2 cup grated Coconut (Nariyal)  4 tblsp grated Jaggery (Gud)  4 Green chilli (Hari mirch) slit lengthwise but stem end intact  1 tsp Black Mustard seeds (Rai/Sarson)  1 tsp Cumin Seed (Jeera)  A pinch of Asafoetida (Hing)  Few Curry Leaves (Kari Patta)  To taste Salt (Namak)  2 tblsp chopped finely Coriander Leaves (Dhania Patta)  3 tblsp Oil  

How to make valche virdi:

1. Heat the oil in a pan and add mustard seeds, allow them to pop. 
2. Add half of the cumin seeds. 
3. Add asafoetida, curry leaves and green chilies, saute for a minute. 
4. Add the val, a little water. jaggery and salt. 
5. Cook over low heat until the val is soft but not mushy. 
6. Grind the coconut and the remaining cumin seeds to a fine paste. 
7. Stir the paste into the curry and simmer for a minute. 
8. Serve hot, garnished with coriander leaves.