Valache Birde

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Valache Birde is a classic Maharashtrian curry having different variations across the state. This wholesome gravy made from sprouted field beans is a staple not just during festivals but also in simple everyday meals. Requiring a bit of prep, it is a tad laborious but trust us it is worth the effort!! Pairs well with hot steamed rice or millet based bhakris or wholewheat chappatis

Ingredients

  • Sprouted & peeled Val beans (Birde) – around 2 cups (from 1 cup of dried Val beans)
  • Dry coconut scraped or grated – ½ cup
  • Onion chopped – 1 medium for the paste and 1 small for tempering
  • Garlic – 5 to 6 cloves
  • Cumin seeds – ½ tsp
  • Turmeric powder – ½ tsp
  • Mustard seeds – ½ tsp
  • Asafoetida (Hing) – ½ tsp
  • Sunday Special Masala – 4 to 5 tsp (or as per your taste buds if you like it spicy)
  • Kokam petals – 3 to 4 or Tamarind pulp – 1 tsp
  • Salt – as per taste
  • Oil – 4 to 5 tbsp
  • Fresh coriander – 2 tbsp (for garnishing)

Directions

  • Saute onion, dry coconut, cumin seeds, garlic in little oil. Fry it until the mix turns golden brown. Let it cool down and grind this mixture into a fine paste
  • Wash the Val beans and drain
  • Heat oil in a Kadai or pan, add mustard seeds for tempering. When mustard seeds are popping, add onion. Saute till pinkish.
  • Add hing, turmeric powder and our Sunday Special Masala. Saute for a few seconds.
  • Add val beans and saute for a while and add water. Mix well and cover the kadai with a plate with some water in the plate. Cook for 5 minutes on low heat.
  • Add the coconut paste and salt. Add some water (adjust consistency of curry as per personal choice)
  • Mix well but gently, you want to keep the sprouts intact. Cook for 20-25 mins on low heat or till the beans become tender (not too soft as you would want to retain the shape of the beans). Stir occasionally with soft hands. Check in between by pressing one with fingers.
  • Add kokam petals or tamarind pulp and water if needed. Cook for 5 mins on low heat.
  • Garnish with coriander. Serve hot with chapatti or bhakari or rice

Tips

  • Val kernels are very delicate so handle and mix with soft hands or else they will break
  • Do not overcook as the val kernels need to stay whole or the dish will not taste the same
  • You may also add potato to the curry

Malvani Piti

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Known as piti in Konkani cuisine, horsegram flour is a staple in most homes along the coastline. High in protein and loaded with iron, this superfood is very versatile as well. Here we will learn to make piti from scratch.

Ingredients

  • 1 cup horsegram flour
  • 1 finely chopped onion
  • 5 cloves garlic
  • A sprig of curry leaves
  • 3-4 kokum petals
  • Finely chopped coriander leaves
  • Salt to taste
  • Malvani masala
  • 2 tbsp groundnut oil
  • 3 cups of water

Directions

  • Mix 2 cups of water with 1 cup of horsegram flour (kulith peet) and stir continuously to achieve a thick soupy consistency. Ensure there are no lumps in the mixture.
  • In a kadhai, heat oil and add chopped garlic and fry till it turns golden brown.
  • Add onions and curry leaves and saute till onions turn soft
  • To the pan, pour in the kulith peet mixture and keep stirring slowly. Add ¼ tsp Malvani masala,
    kokum petals and salt to taste.
  • On medium heat, cook the gravy till it reaches a consistency of your liking. You may add a little
    water from time to time to adjust the thickness of the piti.
  • After 4-6 minutes of cooking, switch off the flame and add chopped coriander.
  • Piti is ready to be served. Goes well with bhakri (rice, jowar, bajra) or steamed rice.

Konkani hot tip:
Best accompanied with fried fish!!

Malvani Chicken Curry

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This is a spicy and popular chicken recipe from the coastal region of Maharashtra – Malvan. Authentic Malvani Chicken Curry is made with hot and aromatic homemade Sunday Special Masala and lots of coconut. A perfect chicken curry for all the spice lovers out there.

Ingredients

For the onion-coconut paste:

  • 2 large onions sliced
  • 1 1/2 cups fresh grated coconut
  • 3-4 large garlic
  • 1 tbsp oil

For the curry:

  • 2 tsp Sunday Special Masala
  • 1 1/2 kg chicken
  • 1 1/2 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1 large onion
  • 2-3 bay leaves
  • Salt as per taste
  • 2-3 tbsp oil
  • Handful of coriander leaves

Directions

  • Marinate the chicken with ginger-garlic paste, turmeric powder and salt and set aside.
  • In a large thick bottomed pan/kadhai heat a table spoon of oil on medium heat and add the sliced onions and garlic and saute for 2 to 3 minutes until soft.
  • Add the freshly grated coconut to the onions and roast for 10-12 minutes till nicely roasted and golden brown in colour.
  • Take it off the heat and let it cool for some time and grind it into a paste with water.
  • Add the rest of the oil to the same pan and heat it on medium flame. When the oil is hot add bay leaves and chopped onions and saute for 2-3 minutes until the onions turn golden brown.
  • Toss in the marinated chicken and fry for 5 minutes until it is brown on all sides and no longer raw.
  • Add the Sunday Special Masala powder to the chicken and stir everything well.
  • Stir the onion-coconut paste into the chicken.
  • Cook the chicken along with the masalas for 5-6 minutes.
  • Add 3 cups of water to the chicken, cover and cook, stirring intermittently. Check the seasoning add salt if required.
  • Cook for 18-20 minutes or until the chicken is cooked through and you see the oil floating on top.
  • Sprinkle some fresh coriander leaves and take it off the heat.

Serve it hot with rice, roti or kombdi vade