Tuesday, 16 October 2012

vangi ani val

vangi ani val


Ingredients:
  • 11/4 cup sprouted and skinned Val Beans
  • 1 small cubed Eggplant / Brinjal
  • 1 chopped finely Onion (Pyaj)
  • 2 cut into 1inch pieces Drumstick leaves (Muranka bhaji)
  • 4 tblsp grated Coconut (Nariyal)
  • 1 tsp Mustard seeds (Rai/Sarson)
  • 1 tsp Turmeric Powder (Haldi)
  • 1 tsp Cayenne Powder
  • 1 tsp Goda Masala
  • A pinch of Asafoetida (Hing)
  • To taste Salt (Namak)
  • 3 tblsp Oil
How to make vangi ani val:
Boil the drumsticks until they can be easily opened.
  • Drain and set aside.
  • Heat the oil and saute the mustard seeds with the asafoetida.
  • When the seeds start to pop add the onions and fry till golden.
  • Add the val , eggplant, all spices and salt, mix well and add little water and cook until the beans are soft but not mushy.
  • Cook over high heat to dry the water.
  • Remove from heat and add coconut and drumsticks.
  • Stir gently and serve hot.  
  • 0 comments:

    Blog Archive