Sprouted and peeled beans/pulses like val (field beans), mung (green gram), chavali (lobia) called "birde" in Marathi, and this birde curry is called as "birde" itself.
This curry really brings back the taste of home! This is my all time favorite curry ……so let's do start.
Second Method: (Traditional old Kokani recipe of my granny. C.K.P. community also follow this recipe. )
- In a big pan/wok, combine peeled val,turmeric powder, hing, masala or chilli powder, chopped onion, oil, salt and water.
- Mix well and cover the wok with s.s. plate. Pour some water on a plate. Cook for 5 minutes on low heat.
- Add coconut paste, required water and again mix it thoroughly. Cook on low heat for 20 to 25 minutes or till the beans become tender.
- Add kokam petals or tamarind pulp, jaggery and water if needed. (If you are using goda masala, add now.) Cook another 5 minutes on low heat.
- Garnish it with coriander.
- Val kernels are very delicate so handle and mix it with soft hand otherwise kernels breaks. Do not overcook. Remember that do not cook soft like smashed dal, val kernels should stay whole.
- Due to over cooking of val beans, the taste would ruin and partially cooked val beans are difficult to digest. Experience gives you perfection.
- Eating more amount of val beans, you may suffer from acidity and gas trouble.
- Some people use potato in this curry. But in my opinion potato ruins taste of curry.