Thursday, 13 June 2013

PAVTA USAL / VAAL CHI USAL / SAUCY FIELD BEANS



PAVTYACHI USAL / VAAL CHI  USAL / SAUCY FIELD BEANS

INGREDIENTS

Vaal / safed pavte / field beans / broad beans / fava beans
1 small cup (100 gms)
Scraped fresh coconut
¼ small cup
Salt
T.T
Jaggery
1 tbsp
Chilli Powder
½ tsp
Coriander leaves chopped
3-4 sprigs
FOR TADKA
 
Oil
2 tbsp
Haldi / turmeric
¼ tsp
Heeng / asafetida
¼ tsp
Rai / mustard seeds
¼ tsp


METHOD:

1.       Soak the whole pavte / vaal for 8 – 10 hours and let them sprout. Wash them well and pour fresh water in it just enough to cover them half way in a vessel.

 
2.       Pressure cook them till they are tender but still retain their shape.

3.       Pour a little hot water from this pressure cooked vaal and dissolve jaggery in it.

4.        Heat oil add rai , heeng and haldi. Put little chilli pdr in the oil along with 2 tbsp of scraped fresh coconut. This gives a nice flavor. Now add the vaal in it and sauté for some time.

5.       Add little water if required, bring to boil and simmer.

6.       Add the chilli pdr, salt and the remaining scraped coconut leaving out 1 tbsp for garnish.

7.       Cover and simmer again for 2 min. Finally pour in the dissolved jaggery water.

8.       Garnish with the remaining coconut and chopped coriander leaves. Serve with chapatti or bhakri.