There was a time when I filled my pantry with all kinds of beans/lentils. Recently, I decided not to buy anymore till I finish all beans from the pantry. So this time, it was time for using up val/avrekalu. I have tried many dishes with these beans so far. This time I wanted something new. I had a vague memory of reading this val-eggplant combo on one of the blogs. When I searched, I landed at Linda’s post . I did very few modifications to this recipe. It came out really well.
Ingredients: 1 cup dried val(avrekalu/hycianth beans) 1 cup chopped eggplant 1 cup tomato 2 tea spn chopped garlic 1/2 tea spn chopped ginger 1 tea spn goda masala or garam masala 1/2 tea spn red chilli powder 1/2 cup chopped onion 1 tbl spn chopped coriander leaves 5 curry leaves Oil Salt
Method: Soak val overnight. Add 1 tea spn garlic and cook till done. Heat oil and add remaining garlic, ginger, onion and curry leaves. Fry for few minutes. Add tomato, salt and cook till tomatoes are tender. Now add cooked val, eggplant, little water(about 1/4 cup only if necessary), chilli powder, goda masala and let it cook. Garnish with coriander leaves. Serve hot with rice or chapati.
Serves : 3-4 Preparation time : 30mins
I haven’t been cooking anything new lately. That explains the quiet here. Today when I was checking pictures on my laptop, I saw many that I am yet to post. So I thought of posting them before I forget the recipes. Sorry for not being able to take any new recipe requests or not being able to reply to emails/queries. Aayi got her computer/internet problems fixed recently, so I am hoping she would be able to post somethings here (if she finds time).
Snakegourd ( paddale/padwale in Konkani) was one of my favorite vegetables while growing up. The staple at my home, with this vegetable was padwale randayi . I wanted to try something different this time and I made these. I had tasted them few years ago at a friend’s place in Belgaum. I don’t have her recipe, so I created my own version. It was yumm.
Ingredients: 1 tender snakegourd (about 10-12 pieces) Oil
Stuffing: 1/2 cup onion 1/2 cup tomato 1 tea spn chilli powder A pinch turmeric 1 tea spn garlic chopped 1 tea spn ginger chopped 2 tbl spn fresh/frozen coconut 1/2 tea spn garam masala 1/4 tea spn amchoor powder(optional) Salt
Method: Cut the snake gourd into about 2 inch round pieces. Cut open each piece on one side and remove all the seeds. In a bowl, mix all the stuffing ingredients (all of them are used raw). Stuff the stuffing into snake gourd pieces. In a thick bottomed pan (or non stick pan), add a little oil. Keep the stuffed snakegourds, if there is any stuffing remaining, add that on top. Add 1/4 cup water, cover a cook on a very low heat. If required, you can gently move them around, but be careful not to break any of the pieces. Instead of cooking in a pan, you can even cook in cooker to same some time.
Serves : 2-3 Preparation time : 30-45mins
