ValVl-1/ Assorted Veggies cooked in coconut milk.

"Valval-1/ Assorted Veggies cooked in Coconut Milk" ... a traditional dish from Konkani Saraswat Cuisine that is prepared for functions and festival ... a medium spicy side dish with addition of assorted veggies loved by almost one and all ... Yummilicious .... 

** Note : I have re-edited this post just to keep the posting on blog in similar pattern and there is no change in the recipe whatsoever .... 

** Valval is the Konkani name for the traditional GSB/ Saraswat Konkani dish that is prepared by cooking vegetables in coconut milk. The coconut milk is obtained from grinding freshly grated coconut and then sieving it, though you can also use the readily available ones these days. This dish is semi sweet and is usually prepared during special occasions be it a marriage or festive days. This is closer to stew/ avail prepared in southernmost parts of the country with a minute difference in preparation methods. 

** Certain vegetables like red pumpkin, ridge gourd, long yard beans, cashew nuts (tender or otherwise), potatoes, sweet potatoes, gherkins etc. are the most commonly used veggies for preparation of Valval. This can be relished both as it is or with rice as it is usually served as side dish. It is served with appam a spongy dosa too. The dish not very spicy as only green chillies are added as spice. The dish is thickened by thickening agent such as rice flour, maida or cornflour as per individual choice. 

** Here is my recipe for  "Valval-1/ Assorted Veggies cooked in Coconut Milk" ... My Style, which I learnt from My Mom ....

** Note : I am sharing a link for preparation method of "Coconut Milk" below, you can either prepare it with fresh coconut as mentioned or you can also use readily available coconut milk too. I have used both of them successfully over the years ....

https://gayathrifoodbytes.blogspot.com/2019/03/fresh-homemade-narlache-rosucoconut-milk.html#more

To prepare the Veggies : Slice off the ridges of one large sized ridge gourd/ gosale/ shirali, cut them into one inch side cubes and keep aside ready. Slice off the outer skin and the inner seeds along with attached flesh portion sticking to seeds and then cut the the red pumpkin/ dudde/ bhopla also into one inch side cubes and keep aside ready.

** Snip off the both side ends of the long yard beans/ alsando/ chawli and cut them into 2 inch length pieces. Similarly cut the edges of both sides of gherkins/ tendle/ tondli and cut them into 4 pieces lengthwise and keep these too ready aside. Similarly cut any other vegetables you desire to add into edible sized pieces in the same manner.

** Now wash and add all the vegetables along with thin coconut milk/ diluted coconut mil/ water if using readily available coconut milk, in which case you may add it later, into a thick bottomed vessel and cook till 70 % done. Do not overcook the the veggies or on further cooking after adding the coconut milk it will turn mushy/ too soft.

** Addition of cashew nuts/ kajjubi is optional, but it is always added, though at times I do skip it off. You need to soak it in water for sometime, peel off skin or if using skinned ones, just soak it in hot water for 30 mins, then add it into pressure cooker along with some water and pressure cook to 1-2 whistles, let the pressure fall on its own and it is ready to be used. 

** Once the veggies are cooked add in cooked cashews to it along with the cooked water if any and about 6-8 green chillies (tarni mirsanga/ hari mirchi) slit/ cut lengthwise (Plus or minus as per individual taste). Now bring all to a rolling boil, stirring in between a few times, and then add in salt (namak/ meeta) to taste and mix well.

** To thicken the Curry : Mix 2 tablespoons of cornflour or maida (APF), wheat flour in half cup of water to a smooth mixture without any lumps. (I always use cornflour as a thickening agent to all dishes as it is blends well). Lower the heat of cooking veggies and then add it to the simmering vegetables and keep stirring to avoid it sticking to the bottom. 

** The Valval will start thickening up immediately on addition of cornflour, so keep stirring and do not leave the dish unattended at this point. Check out the consistency of the curry and if you find it too thick, add in some hot water and mix well to get desired thick gravy consistency, when done remove from fire and keep it aside covered. 

** For Tempering/ Seasoning : Heat 1 tablespoon of coconut oil (you can use any edible oil) in a small kadai, when hot add 1 tsp of jeera (cumin seeds) and let cook for a while then add in 1 teaspoon of mustard seeds (rai/ sasam), when it splutters, add 10-12 fresh curry leaves (kadipatta/ karbevu) and fry for a few seconds. 

** Pour the prepared seasoning immediately over the prepared and kept valval and immediately cover it with a lid and let remain aside for sometime say about 20-30 minutes for the flavors to gets seeped in properly and for the curry to settle well. Before serving once again check in the consistency and add in hot water if necessary. 

** "Valval-1/ Assorted Veggies cooked in Coconut Milk" Is done and ready to be served. Always serve this dish hot as side dish along with other dishes as accompaniment. You can prepare this on any day or on any special occasion or on festive days too. Valval is usually served with rice in our community, but in my home we sometimes relish it as it is like a hot beverage/ soup for dinner. I have also found it to be equally tasty served with Jeera Rice or mildly spiced Pulav. Do try out this delicious dish and give me a feedback if possible.

** Note : This curry does not remain good if kept aside for hours at room temperature coz. of addition of coconut milk which may turn the dish rancid. So in case you need to stir it later keep it in the fridge and heat thoroughly stirring in between before serving. Having said that, I do not recommend storing the dish, it is best served within a few hours of serving and finished off to avoid any unpleasant taste, so do be careful.