“Val- Magge- Bibbo ghalnu Ambat (Hyacinth Beans- South Indian Cucumber- Cashew Nuts Curry)” … … A delicious Curry that can be served both with Rice or Roti … The crisply fried onions that are tempered the curry with makes the dish that much more delicious ... Yummy Yumz …...
** I simply love any type of Ambats, be it Veg or Non-Veg. That, evenly and crisply browned onion seasoning makes me go gooey in my tummy. So I prepare all sorts of combination in Ambat and relish it with hot steaming rice/ red boiled rice. This one is hubby’s favorite as he simply loves any type of “Vals” and I compensate this one and prepare as it is similar to my favorite Konkani Saraswat dish Kirlailele Bagade Ambat. Bagado is actually Matki in larger size that of almost black eyed bean. Val too has to be skinned just like Bagado, that is the outer skin has to be removed once it is sprouted/soaked which is a very tedious task, much more tedious than the green moong which gets loosened in water most of the time. In case of Val, each one has to be separately skinned and that is something time consuming, tedious and boring, though the skin does come off easily. We do not get Bagado in Mumbai or at least where I stay so I usually prepared the same curry with matki / moth beans. However, this time I just thought why not prepare it with Val as the method was same. The recipe is the same as for other Ambats and I have added on Magge (South Indian Cucumber) and Bibbo (Cashew Nuts) just as we do for Bagde Ambat and the taste was also same at the end. So, now for me, no more being sad thinking of Bagdo, just enjoying the same with Val. Do try this dish out, I am sure your family will love it.
** Here is the Recipe to “Val- Magge- Bibbo ghalnu Ambat (Hyacinth Beans- South Indian Cucumber- Cashew Nuts Curry)” … My Style ….
** Ingredients :
Val / Hyacinth Bean / Field Beans / Dalimbi : 1 cup
Magge / South Indian Cucumber / Southeykayi : About 2 cup pieces of 2 inch size.
Cashew Nuts / Bibbo : 15-20
Salt to taste
** Masala to be Ground :
Coconut / Soyi : 1 cup freshly grated.
Kashmiri Red Chilly Powder : 2 tsp
Or
Kashmiri Red Chillies : 6-8
Tamarind / Imli / Chinchama : small marble sized
** For Seasoning / Tempering :
Onion / Kanda / Piyav : 1 medium sized chopped fine.
Oil / Tel : 2-3 tblsp.
** Pick, wash and soak one cup of Val (you can check out the attached picture for reference) and soak it in plenty of water overnight or for at least 8-10 hours. Drain off the water and add in hot water to it and let rest for 5 minutes. Now starts the most tedious work, peel off the skin of the val and put it in a bowl of water till all are done and keep this ready aside.
** Note : Do remember to add in hot water, it makes the skin soft and comes off easily. If the water runs cold and you have some more to peel the skin off you can drain off the previous water and once again add on hot water. Believe me it is faster this way, this tip was given to me by my maid help as in their home this is prepared quite often in bhaji form.
** Wash and cut the magge / south Indain cucumber into 2 inch squares. Say about 20 pieces of them are needed for the curry. Retain the skin and remove the inner fleshy part with seeds. Wash, rinse and drain it and keep this ready aside. Check the picture for ref.
** Note : You need not throw away the inner flesh and seeds, instead you can prepare tambuli a dish to which curds are added and serve it with hot rice. It is very good for health and in my community we prepare many types of tambuli for lunch or dinner. I have already posted the tambuli before for which I will share the link to same at the bottom of this recipe.
** About addition of Cashew Nuts : Here you can use tarno bibbo / tender cashew nut with skin or dry cashew nuts. Tender cashew nuts are available only in season or they are dried and stored for year round use. Cashew nuts without skin are those that are available in almost every store all round India and are used in curries, sweets, snacks etc. you can use any. Both are supposed to be soaked. The skin has to be removed the next day while those without skin can be soaked in warm water for about 2 hours and the work is done faster. You are free to use any in all we need, tender 15-20 cashew nuts.
** In a pressure cooker pan add in the prepared cashew nuts in a layer and then top it up with the cut magge / cucumber pieces with enough water, say about an inch above the ingredients in the cooker. Now pressure cook both items together on medium heat for 2 whistles and remove from fire. Let the pressure fall on its own.
** Meanwhile wash and rinse the cleaned Val / Hyacinth beans and add it into a wide vessel. Add in enough water say just about level of the beans and cook on medium heat till the water comes to boil, now lower the heat and cook for 5-8 minutes and they are done.
** Note : Never add the Val in pressure cooker for cooking as they tend to overcook and become mushy and loose taste. Val should always retain a little bit of crispiness in texture while cooked. So cook them with water till done. Some cook fast while some may take a little bit more of the time, but trust me its better this way. Also for cooking purpose you can use the cooked magge-cashew water from the cooker too.
** Masala to be ground : In a mixer grinder add in coconut along with red kashmiri chillies and tamarind and grind it to a very fine paste with little bit of water. Do not thin out the masala and use only that much water how much is needed for grinding. Again, here also you can use the veggie cooked water. Remove and keep this also ready aside.
** Once the Val has cooked add in the pressure cooked magge and cashew nuts. Now add the ground masala, salt to taste and mix well. Add in the remaining cooked water or water and bring to a thick gravy consistency. Bring all to a boil, once it comes to a full boil, lower the heat and let simmer while you prepare the seasoning.
** For Seasoning/ Tempering : Heat oil in a small pan, when hot add in finely chopped onion and fry them till they turn brown in color. Remove immediately and pour over the curry. Do not over fry the onion, lest they turn blackish which then gives bitter taste. Mix the curry well, cover with a tight lid and leave aside for 10-15 minutes for the onion flavor to get seeped into the curry.
** “Val- Magge- Bibbo ghalnu Ambat (Hyacinth Beans- South Indian Cucumber- Cashew Nuts Curry)” is done and ready to be served. Serve the curry hot with rice or roti. Goes very well with red boiled rice too. This dish can be served with Idly / dosa / appo too, it tastes good. Do prepare this curry and enjoy with family and friends. A real yummy dish to be served even when you have parties at home after all it is something different.
** I am including a common link to both Veg and Non Veg. “Ambat” recipes posted in my Blog before. You can check out the same which include many combinations and varieties of the curry. Do try out that which appeals to you and enjoy them with your family and friends.
** For the “Magge Beeyeche Tambuli / South Indian Cucumber Seeds Curd Chutney (Curry)” Recipe, Please follow the link given below ....
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