Valval is a popular Konkani dish that is made using heaps of fresh vegetables and fresh coconut milk. Its gluten free and vegan recipe, try it at home and serve it with steamed rice. Here is how to make it.
Ingredients
- ▢1 cup Red pumpkin (Peeled and cubed)
- ▢¼ cup Peas
- ▢½ cup Tendli (Ivy Gourd) (Cut into slices)
- ▢1 cup Potato (Peeled and cut into cubes)
- ▢½ cup French beans (Chopped)
- ▢½ cup Carrot (Cubed)
- ▢½ cup Raw banana (Cubed)
- ▢2 tbsp Coconut oil
- ▢1 tsp Cumin seeds
- ▢1 tsp Mustard seeds
- ▢10-12 Curry leaves
- ▢2-3 Green chilli (Slit into half)
- ▢1 inch Ginger (Finely chopped)
- ▢2 cups Thin coconut milk
- ▢1 tbsp Maida (All Purpose Flour)
- ▢½ tsp Turmeric powder
- ▢Salt to taste
- ▢1 cup Thick coconut milk
Instructions
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds, mustard seeds and curry leaves and let them crackle for a few minutes.
- Add green chilli and ginger and cook for a minute.
- Add the vegetables and cook for a minute.
- Add maida, salt and turmeric powder and thin coconut milk and bring the curry to a boil.
- Simmer the heat to low and let the curry cook for 10-12 minutes on low heat, covered.
- Add thick coconut milk and cook for another minute.
- Garnish with fresh coriander.
- Serve hot.
Step by Step Recipe
Heat oil in a pan.
Once the oil is hot, add cumin seeds, mustard seeds, and curry leaves and let them crackle for a few minutes.
Add green chilli and ginger and cook for a minute.
Add the vegetables and cook for a minute.
Add all-purpose flour, salt and turmeric powder, and thin coconut milk and bring the curry to a boil.
Simmer the heat to low and let the curry cook for 10-12 minutes on low heat, covered.
Add thick coconut milk and cook for another minute.
Ready to serve
