Valche Virdi Recipe
This is the recipe for the traditional style Valache Birde or Field Beans Curry that is legendary in Maharashtra.
Ingredients
- 2-1/2 cup sprouted and skinned Val beans
- 2 cup grated Coconut (Nariyal)
- 4 tbsp. 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 tbsp. chopped finely Coriander Leaves (Dhania Patta)
- 3 tbsp. Oil
Instructions
- Heat the oil in a pan and add mustard seeds, allow them to pop.
- Add half of the cumin seeds.
- Add asafoetida, curry leaves and green chilies, saute for a minute.
- Add the Val, a little water. jaggery and salt.
- Cook over low heat until the Val is soft but not mushy.
- Grind the coconut and the remaining cumin seeds to a fine paste.
- Stir the paste into the curry and simmer for a minute.
- Serve hot, garnished with coriander leaves.
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