Saturday, August 1, 2009

Val Bhaji

Val or surti val is a little bitter for a first timer and is an acquired taste.

2 cups val
2 tsp cumin seeds
4 green chilies
1 sprig curry leaves
1 tbsp jaggery
1 tbsp coconut

For the tempering
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp hing
1 tsp turmeric powder
1 tsp red chili powder

coriander leaves


Wash and soak val beans overnight in plenty of water. After 8-10 hrs, drain all the water and rinse beans until the water runs clear. Tie the beans in a cotton cloth to let it sprout. Keep them covered in a warm place, for 24 hours or till they sprout.

After sprouting, soak the sprouted beans in lukewarm water for an hour so that their skins can come out easily during peeling. Peel and set the beans aside.

Heat oil in a heavy bottomed pan and season with mustard seeds and when they splutter add crushed jeera,asafoetida, red chilli powder, turmeric powder and curry leaves.

Add beans and about a cup of water and cook till soft. When done, add jaggrey, coconut and coriander leaves.
Serve with chapathi.