Vaalacha Birdha/Marathi recipe /CKP Style!
Authentic recipes are often ignored for new ones. However this CKP style Marathi recipe, Valacha Birdha, is something you will never forget!
1 cup vaal (bitter beans)
2 onions chopped
h cup grated fresh coconut
tsp haldi (turmeric)
1% tsp red chili powder (cayenne pepper)
1 tsp dhania powder (coriander powder)
A tsp jeera powder (cumin powder)
8-10 kadi patta leaves (curry leaves)
8-10 garlic petals
% tsp whole jeera (cumin seeds)
1 tsp mustard seeds
‘4 tsp hing (asafoetida)
1 tsp salt
2 tbsp gul/gur (jaggery)
1 tbsp fresh tamarind pulp or ready paste
2 green chilies broken in half
2 tbsp oil 3 cups hot water
riander leaves for garnish (cilantro)
Soak the vaal in water overnight and then
transfer in a colander. Cover and keep till
Soak in water for easy peeling. Peel all the
vaal and set aside.
Heat oil and add mustard seeds, asafoetida
and kadi patta. Add chopped onions and
saute till golden and soft. Add the turmeric, red chili powder, coriander powder, cumin powder. Mix well and then add the peeled vaal. Mox and saute for 1 minute.
Add hot water and bring to a boil.
Cover and cook for 5-7 minutes.
In the meanwhile blend together fresh grated coconut, garlic, cumin with cup water to a smooth paste.
Add this paste to the vaal mixture. Mix well Add salt, jaggery, tamarind pulp/paste. Mix well. Add green chilies and bring to a boil. Cook for another 5 minutes or till the vaal is soft. Garnish with cilantro and serve hot with rice or rotis.