Vaalcha Birda (Sprouted Field Beans Curry)
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- Vaalcha Birda (Sprouted Field Beans Curry)
Ingredients
- 2 cups field beans (vaal), soaked and sprouted for 3 days
- 2 large onions, chopped
- 3-4 large tomatoes, chopped
- 2-3 potatoes, chopped (optional)
- ⅓ cup desiccated coconut
- 3 medium-sized onions, thinly sliced
- 15-20 cloves garlic, peeled and crushed
- 2 dried red chillies
- ½ tsp turmeric powder (haldi)
- 1 tsp garam masala
- Unrefined salt to taste
- 1 tsp cumin seeds (jeera)
Photo by Parita Modi
This recipe was contributed by Ms. Neha Birwadkar
For the masala paste, dry roast the sliced onions and coconut. Transfer to a grinder and add garlic and red chillies. Grind to a paste and keep aside.
In a pan, roast the cumin seeds. Add the chopped onions and sauté until the onions turn brown. Add tomatoes and cook until soft. Add the ground paste, turmeric powder, garam masala and salt. Continue cooking for 5-7 minutes. Add the field beans and potatoes (if using). Cook until the vegetables are soft and the flavours are well blended.
Serve with Indian breads.
Serves 6
