Sprouts of Kadve val (Field beans) are very flavourful and often a gravy or semi dry preparation called 'Birde' is prepared using this. Full of nutrition and very flavourful . Popular in Maharashtra, goes well with Poli, phulkas, bhakari or steamed rice. Usually is prepared in a coconut based gravy with subtle spices. Sharing here the way it is prepared in my home . We prepare it in two ways. One is stir fried (dry version) (Recipe coming soon) and one is this gravy version. Sharing here the thin version. Hope you enjoy it.
INGREDIENTS :
Sprouted Kadve val (Field beans) 250 gms
Oil 2 Tbsp
Asafoetida /hing powder 1/2 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1/2 tsp
fresh grated coconut 1/2 bowl
Red chilli powder 1 to 2 tsp (Adjust as per your taste)
sugar (1 tsp)
salt to taste .
Coriander leaves for garnishing. Finely chopped.
METHOD :
1. Clean the sprouted val and wash them properly. Keep aside.
2. In a wok, heat the oil.
3. Once the oil is hot, add the mustard seeds.
4. When mustard seeds crackle, add the hing powder and turmeric powder. Stir a little.
5. Add the val to this and mix well.
6. Add water to this mixture till all the val are submerged.
7. Keep the flame low and cook covered with a lid .
8. Stir occasionally, adding more water if required.
9. The val take a little longer to cook.
10. They usually turn translucent when cooked or you can even press a val in between your thumb and fore finger to check if it is cooked.
11. Once the val are cooked , add the grated coconut, sugar, red chilli powder and salt.
12. Bring to a boil.
13. Your 'vaalacha birda' is ready.
14. Garnish with chopped coriander leaves and serve hot with Poli/phulka/Rice.
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