Since the day I started preparing Konkani recipes, I have become a great fan. Be it simple Tendli upkari or chana gashi or Dalitoye, all tasted wonderfully delicious. And this insisted me to make more and more of Konkani delicacies. It feels so good to eat variety of cuisines at the comfort of your home. Isn’t it? Today, this multi veggie based ValVal is my new Konkani recipe which I relished to the heart content.
Valval is also popular with the name ‘Yogiratna’. It has no fancy spices, no roasting nothing. If you have variety of veggies in small quantity then this curry is best fit. Traditionally valval is prepared using ivygourd (tendly), sweet potato, pumpkin, ashgourd, Mangalore cucumber and cashews. Yes, these many veggies go in one curry. Doesn’t it look colorful ? Of course it is. See below.
The recipe is simplest of simple. All veggies are cooked to perfection in coconut milk. Yes, coconut milk which is healthy and amazingly good. I have used home made coconut milk, you can use store bought one too.
Salt , green chillies and the seasoning. Only these three things you need to add. And the curry is ready to eat.
Watch the video:
Valval | Yogiratna | Konkani Curry
Ingredients
- 1/2 cup Mangalore Cucumber chopped
- 1/2 cup Ash gourd chopped
- 1/2 cup Ivy gourd (Tendly) chopped
- 1 cup Pumpkin chopped
- 1/2 cup Sweet potato chopped
- 2 tbsp Cashews
- 1 tbsp Maida flour
- 1 cup Coconut
- 3 nos. Green chillies
- 1 tsp Salt
To temper
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- Few Curry leaves
Instructions
- Initially add cubes of Mangalore cucumber, ash gourd and Ivygourd to the cooking pan. Add half a cup of water and cook covered. When these veggies cook halfway, include chopped pumpkin, sweet potato and cashews.
- Continue cooking till all the veggies are cooked soft. Meanwhile add maida flour and little water in a small bowl and mix together. It should be lump free.
- Next, take fresh coconut and half cup of water in a mixer. Grind together to fine paste. Pour over strainer and squeeze to extract thick coconut milk. Grind this squeezed coconut again with some water and extract thin coconut milk.
- Keep aside both coconut milk. Add some salt and slit green chillies to cooking veggies.
- When the veggies are perfectly cooked, add thin maida paste and mix well. Maida gives creamy and thick consistency. Next add thin coconut milk and cook for a few minutes.
- Finally add thick coconut milk and bring it to boil. Switch off once done. Heat a tempering pan with all the ingredients under 'to temper' list and when they sizzle pour over the curry.
- Creamy and coconut flavored valval is ready to be served with rice.
Notes
- Ensure all the veggies are evenly cooked. Add the slow cooking veggies prior to fast ones.
- Maida flour gives the creamy and thick consistency to curry. It binds the curry well. So do not skip adding it.
- After adding thick coconut milk, do not cook for long.
