Valval
Veg
Vegan
A mild and creamy vegetable stew made with assorted vegetables and a coconut milk base, lightly spiced and comforting.
Cuisines
Konkani
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | coconut milk |
| 1 cup | water |
| 1 cup | mixed vegetables (carrot, potato, beans, peas) |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | grated ginger |
| 2 tablespoons | curry leaves |
| 2 tablespoons | grated coconut |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | sugar |
| — | salt to taste |
Instructions
- 1 Heat ghee in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds, grated ginger, and curry leaves. Sauté for a minute.
- 4 Add the mixed vegetables and sauté for 5-7 minutes until they are slightly tender.
- 5 Add turmeric powder, coconut milk, and water. Stir well.
- 6 Add salt and sugar, and bring the mixture to a boil.
- 7 Reduce the heat and let it simmer for 15-20 minutes until the vegetables are cooked through.
- 8 Add grated coconut, mix well, and cook for another 2-3 minutes.
- 9 Serve hot with rice or bread.
Tips
Ensure the vegetables are cut into uniform sizes for even cooking.