Friday, August 8, 2014

VALVAL: GUEST POST BY K.G.SHENOY

VALVAL: GUEST POST BY K.G.SHENOY

Today's Guest Post, I am happy to say, is from an old friend of my husband's. Kundapur Govindaraya Shenoy and his wife Bharathi have known him for over 40 years. Mr. Shenoy is very keen on cooking and has been appreciative of many dishes from this blog.

His contribution is of an Amchi Konkani favourite called Valval, which is like a vegetable stew as it has assorted vegetables cooked in coconut milk.

Bharathi Shenoy had earlier contributed her recipe for another Konkani delicacy called Pathrodo which you wll find in this blog. This makes it the first time that I have received Guest Posts from a husband and wife team!

The Valval was delicious! Thank you so much, Govindaraya-maam.




Ingredients:


  • French Beans, around 15
  • Carrot, 1
  • Ridge Gourd, (Ghosale), 1
  • Bottle Gourd, (Lauki), 1
  • Ash Gourd, (Kuwale), 250 gms
  • Potato, medium-sized, 1
  • Sweet Potato, large, 1
  • Peas, 1/2 cup
  • Chawli, (Alsande), 10-12
  • Red Pumpkin, 250 gms
  • Gherkins, (Tendle), 10-12, cut into quarters vertically
  • Cashewnuts, 10-12, soaked in water for some time to soften, or fresh Bibbos
  • Green Chillies, 4, cut into half, lengthwise
  • Coconut Milk, 500 ml
  • Maida, 1 tbsp
  • Salt, to taste
For Tempering:

  • Oil, 1 tbsp
  • Cumin Seeds (Jeera), 1 tsp
  • Curry Leaves, 15-20
Method:

Cut all the vegetables to similar size, about 2 inches long batons
In a vessel, boil about 1 litre of water
As the water starts boiling, add the French Beans and peas
After 2 minutes, add carrot, then tendle, then alsande in 2 minute intervals
Continue adding Lauki, ash gourd, potato, and cashewnuts
Lastly add sweet potato, red pumpkin and green chillies, in this order and cook with just enough water to cook the vegetables
Ensure that the vegetables are not over cooked
Add salt
Dissolve 1 tbsp of maida in the coconut milk
Add this to the cooked vegetables and stir
When it starts boiling, the curry will thicken
Finally temper the curry with oil, cumin seeds and curry leaves
Serve hot