This dish is a mix of different vegetables simmered in cumin flavored coconut milk.
A favorite with my daughter so I make it quite often.
Ingredients:
Different colored vegetables of your choice like
Carrots - 1
Gherkins - 4
Pumpkin - small piece
Ash Gourd - small piece
Ridge Gourd - 1
Beans - 4
Raw banana - small piece
Alsande or Long Beans - 4
Cashew nuts - 6
Coconut Milk - 2 cups
Jeera or Cumin powder (raw) - 2 tsp
Ghee - 1/2 tsp
Corn flour or Maida - 1 tbsp (Optional)
Method:
Cut the vegetables into desired sizes and boil with cashew nuts and salt.
Take a blender, blend the coconut milk along with the jeera powder for 5-7 minutes so that the coconut milk and jeera or cumin powder are mixed well.
Now take a heavy bottomed vessel, add the ghee, add the boiled vegetables and the coconut milk and jeera mixture and simmer on low heat for about 10-15 minutes. If the coconut milk is very thin then add 1 tsp of corn flour/maida to give thickness. Taste and add salt if required.
"Valval" is ready.
This dish can be made for "Sathvik" or fasting days ie "No Onion No Garlic" days during festivals.
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