CKP-Style Kadwe Valache Birde (Birdhe) | Field Beans Curry
Aruna
The CKP community in Maharashtra is known for its delicious cuisine and one of its famous vegetarian dishes is Valache Birde or Field Beans Curry. Made with a specific type of field beans called Kadwe Vaal, this curry is very easy to make especially if you have sprouted vaal on hand.
1.25cupsSprouted Val, Field Beans(See Notes on how to spout Val)
1/2cupFinely Chopped Onions
2Slit Green Chillies
2tbspFinely Chopped Fresh Coriander
For the Ground Masala (Vatan)
2tbspOnion
3Large Garlic Cloves
1tspRoasted Cumin Powder
For Coconut Paste
1/4CupGrated Coconut
4tbspWater
Other Ingredients Needed
1/2tspTurmeric
1tspRed Chilli Powder
1/2tspJaggery
3 to 4Dried Kokum Pieces
1tbspOil
Salt to Taste
Instructions
Making the Onion-Garlic-Cumin Paste (Vatan)
Grind 2 tbsp of onion, 1 tsp of cumin powder, and 3 large cloves of garlic to a smooth paste with some water.
Making the Coconut Paste
Grind 1/4 cup grated coconut with 4 tbsp water to a smooth paste.
Making Kadwe Valache Birde
In a heavy-bottomed vessel, over low flame, just warm 1 tbsp oil.
Add 1/3 cup onion and mix well.
Next, add 2 slit green chillies and mix well.
Now, add 1/4 tsp turmeric and 1 tsp chilli powder, and mix well.
Add 1.25 cups sprouted vaal, and the onion-cumin powder-garlic paste (vatan), and mix well.
Add 1.25 cups water and cook covered over medium heat for 5 to 7 minutes, till the water starts bubbling and the vaal just cooks a bit. Field beans do not need too much cooking.
When the vaal have cooked a bit, add 3 or 4 dried kokum pieces, ground coconut paste, 1/2 tsp jaggery, and salt to taste.
Add a bit of water, if needed.
Cook covered to 3 to 4 minutes.
Turn off the heat and add 2 tbsp freshly chopped coriander. Mix well.
Let the Valache Birdhe rest for 10 minutes.
Serve Valache Birde with phulkas or chapatis.
Notes
Sprouting the Val
Wash 1/2 cup val well under running water and then soak it in 1.5 cups water for 8 to 10 hours. In winter, you may want to start with lukewarm water.
After 8 hours, drain the water from the val and bundle them in a damp cotton cloth.
Set aside for 8 to 10 hours to sprout. Ensure that the cloth bundle remains moist.
After the val have sprouted, peel the val and discard the skin. I got 1.25 cups of sprouted, peeled val.