CKP-Style Kadwe Valache Birde (Birdhe) | Field Beans Curry
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.
Equipment
- Heavy Bottomed Vessel
- Spatula
- Grinder
Ingredients
- 1.25 cups Sprouted Val, Field Beans (See Notes on how to spout Val)
- 1/2 cup Finely Chopped Onions
- 2 Slit Green Chillies
- 2 tbsp Finely Chopped Fresh Coriander
For the Ground Masala (Vatan)
- 2 tbsp Onion
- 3 Large Garlic Cloves
- 1 tsp Roasted Cumin Powder
For Coconut Paste
- 1/4 Cup Grated Coconut
- 4 tbsp Water
Other Ingredients Needed
- 1/2 tsp Turmeric
- 1 tsp Red Chilli Powder
- 1/2 tsp Jaggery
- 3 to 4 Dried Kokum Pieces
- 1 tbsp Oil
- 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.
Nutrition
Calories: 148 kcalCarbohydrates: 20 gProtein: 6 gFat: 6 gSaturated Fat: 2 gTrans Fat: 1 gSodium: 235 mgPotassium: 409 mgFiber: 6 gSugar: 5 gVitamin A: 165 IUVitamin C: 6 mgCalcium: 36 mgIron: 3 mg