Monday, January 19, 2015
I love all the vegetables that are paired with Daalimbi/vaal or bitter field beans sprouts. These beans have a unique bitterish taste that is immensely either loved or hated by people. Sprouting and peeling vaals is a tedious process. I generally soak at least a pound of beans at a time to sprout them. I summon everyone to peel them and then I store them in separate containers in the freezer. It makes my life much easier later.
Ivy Gourds with Bitter field beans sprouts
2 cups sliced tondli/tendli/tindora/ivy gourd
1/2 cup vaal/daalimbi sprouts
salt to taste
A pinch of sugar
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafetida
1/2 tsp turmeric powder
2-3 green chilies, slit
1 tbsp. fresh coconut
1 tsp freshly ground black pepper
1. Follow these instructions to sprout the vaals.
2. Heat oil and add the spices and chilies.
3. As they splutter, add vaal sprouts and sauté for 2 minutes.
4. Add sliced tondli/tindora and cover with a lid. Pour water in the lid.
5. Let it cook on a medium flame.
6. Add salt and sugar after cooking.
7. Mix black pepper powder with coconut and sprinkle this mixture on top.
8. Mix and serve.
1. Adjust the number of green chilies based on the personal preference.