Valval (Yogi-Ratna) Recipe - Authentic GSB Konkani Cuisine

The Valaval (Yogiratna) is a dish that is unique to GSB Konkani Cuisine. It is made on special occasions like Munjis (Brahmapodesham), Weddings, and most special and happy occasions such as poojas and get-togethers at home.

A very versatile dish made using regional ingredients and a mildly spiced coconut-milk-based gravy that goes well with almost all other side dishes. It could be called the main course by itself - it has so many healthy vegetables and ingredients that make it wholesome and delicious.

What we have done here is the bare minimum to call it a valval as the number of vegetables needed to call it a valval is 4. You can add many more vegetables to this such as Ridge Gourd (ghosale), Snake Gourd (poddale), Drum Sticks (Moringa) and tender french beans to make it more complex.

What we have shown in this video is simple, using regional vegetables. The result, I swear, is DELICIOUS!!

INGREDIENTS:
400 Grams Kuwale (Pumpkin)
150 Grams Alsando (Yard Long Beans)
200 Grams Magge (Field Marrow)
200 Grams Tendle (Ivy Gourd)
20 Grams Cashewnuts
2 Cups Grated coconut
4 Green Chillies

FOR TEMPERING:

1.5 Tablespoon Raw coconut oil
1.5 Teaspoon Mustard seeds
1.5 Tablespoon Cumin Seeds (Jeera)
1 Sprig Curry Leaves


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Jalandhar by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

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Dhaka by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

Source: http://incompetech.com/music/royalty-...

Artist: http://incompetech.com/