Method
Soak the val for 24 hrs, drain the water and keep aside overnight. Then remove the skins from the val sprouts. Grind the coconut in a processor along with 1/2 tsp of cumin seeds. Soak the tamarind in about 2 tbsp of hot water to make a pulp.
Heat a little oil in a saucepan, and add cumin seeds and asafoetida. Add the val, and sauté for about 2 minutes to rid them of their slightly bitter taste.
Add turmeric powder, red chilli powder, the cumin and coriander podwer, curry leaves, green chillies, and stir well. Add water and boil until the val is cooked and tender.
Then add jaggery, tamarind pulp, ground coconut and salt to taste.
Garnish with fresh coriander and serve hot with chapatti or rice.
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