Updated: Jul 16
Valache Birde is a very famous Maharastrian dish. This is typical CKP bean gravy prepared with bitter field beans (kadave vaal). It tastes extremely delicious & aromatic.
200 gms sprouted vaal
1 large chopped onion
3-4 garlic flakes
1/4 tsp turmeric
1 tsp red chilly powder
1/2 cumin seeds
1 tsp cumin + coriander powder
1/2 cup fresh grated coconut
2 tbsp oil
1 tbsp tamarind paste
1 inch jaggery
Salt to taste
Soak vaal overnight & then sprout it for 6-7 hours. Do not bring long sprouts as they vaal would not get cooked properly
Grind coconut & cumin & keep aside.
Heat oil in a pan. Add crushed garlic flakes & let it brown. Then add onions & saute till translucent. Add turmeric, red chilly, coriander + cumin powder & mix well. Now mix the sprouted vaal.
Add tamarind paste, jaggery & salt. Mix the coconut & cumin paste in it. Add some water till the sprouts are just soaked. Take care not to make it too watery.
Transfer this into a pan which fits in cooker. After the whistle, reduce the flame & cook for 5-6 minutes. Turn off the heat. Vaalache Birde is ready.Water can be added if required. Garnish with coriander leaves.
Aromatic vaalache birde is ready. Serve with chapati or rice.
Tip : Do not cook longer after the whistle else the vaal will be overcooked & mushy.