Valache Birde curry

Name: Valache Birde curry
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup butter beans; 1/2 cup grated coconut; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 3-4 kokum; handful coriander leaves; 1 tbsp oil; 1 tomato; 1 tsp jaggery; pinch asafoetdia; 1 onion; to taste salt

Supriya Shenoy @Minoshkaa2021

Mumbai, India

This is a traditional recipe which am sharing with you all. It is a favourite along the west coast of Maharashtra. A must ,shown as naivedya or prasad to lord Ganesha along with several of his other favourite dishes. Have added onion and tomatoes which are generally not added for naivedya.

Supriya Shenoy @Minoshkaa2021

Saved

Ingredients

30 minutes

4 servings

1 cupbutter beans
1/2 cup grated coconut
1 tspred chilli powder
1/2 tsp turmeric powder
3-4kokum
handful coriander leaves
1 tbspoil
1tomato
1 tspjaggery
pinchasafoetdia
1onion
to tastesalt

Saved

Steps

30 minutes

1

Soak 1 cup of butter beans in water for 5 to 6 hours. Then remove the water and tie it in a muslin cloth for sprouts to emerge.
2

When the sprouts emerge. Remove the brown skin by hand squeezing the seed lightly with your thumb and index finger
3

Take a kadai and put on the gas and heat it.
4

To this kadai add 1 tsp of hot oil. When oil gets hot, add mustard seeds and let them splutter, add asafoetidaand the cut onion, tomato and saute for a minute lightly.
5

To this add the turmeric, red chilli powders and salt and saute again for a minute or so. You will see onion and tomatoes cooking nice. Cover the kadai with a plate and add water on the plate.
6

Remove the cover and pour the warm water on the plate into the kadai.Then add the butter beans,blended coconut zeera mix and 3 to 4 kokums, jaggery.
7

Cook it for 3 to 4 minutes on low gas with cover and a bit of water again on top of cover. You will see water evapourating. Remove cover sprinkle some coriander leaves. Ready to serve,have with rice, chapati or bhakri.

Saved

Cooksnaps

Saved

Supriya Shenoy @Minoshkaa2021

on April 03, 2021 05:50

Mumbai, India

My love for cooking has developed rather late. Functional cooking was comfortable but slowly after my children have grown up and started becoming foodies and my hubby too and especially during this lockdown have started cooking and enjoying the process too.