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Val-eggplant subji

val-eggplant subji
There was a time when I filled my pantry with all kinds of beans/lentils. Recently, I decided not to buy anymore till I finish all beans from the pantry. So this time, it was time for using up val/avrekalu. I have tried many dishes with these beans so far. This time I wanted something new. I had a vague memory of reading this val-eggplant combo on one of the blogs. When I searched, I landed at Linda’s post. I did very few modifications to this recipe. It came out really well.

Ingredients:
1 cup dried val(avrekalu/hycianth beans)
1 cup chopped eggplant
1 cup tomato
2 tea spn chopped garlic
1/2 tea spn chopped ginger
1 tea spn goda masala or garam masala
1/2 tea spn red chilli powder
1/2 cup chopped onion
1 tbl spn chopped coriander leaves
5 curry leaves
Oil
Salt

Method:
Soak val overnight. Add 1 tea spn garlic and cook till done.
Heat oil and add remaining garlic, ginger, onion and curry leaves. Fry for few minutes.
Add tomato, salt and cook till tomatoes are tender.
Now add cooked val, eggplant, little water(about 1/4 cup only if necessary), chilli powder, goda masala and let it cook.
Garnish with coriander leaves. Serve hot with rice or chapati.

Serves : 3-4
Preparation time : 30mins

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{ 32 comments… add one }

  • swathy September 22, 2009, 8:13 pm

    Hi Shilpa,
    Just this morning I saw this packet of frozen val in the refrigerator.
    can i use it?
    how long should I soak it before cooking?
    Though i seldom write to u, I owe to you a lot of my first attempts in cooking escpecially simple cake, gobi manchuri,sannapolo :)
    thanks,
    Swathy.

  • swathy September 22, 2009, 8:14 pm

    Hi Shilpa,
    Just this morning I saw this packet of frozen val in the refrigerator.
    can i use it?
    how long should I soak it before cooking?
    Though i seldom write to u, I owe to you a lot of my first attempts in cooking escpecially simple cake, gobi manchuri,sannapolo
    thanks,
    Swathy

    • Shilpa September 22, 2009, 8:49 pm

      You need not soak frozen val. Only dried val is soaked overnight. I have used dried val for this.

  • rush September 22, 2009, 11:05 pm

    nice…very traditional..very yumm looking!!

  • chitra September 23, 2009, 2:40 am

    Looks nice..i loveee eggplants..iam sure it tastes gr8 :)

  • Nupur September 23, 2009, 6:59 am

    Eggplant and val is such a terrific combination! The picture is very tempting :)

  • Preeti September 23, 2009, 9:12 am

    Nice combo, never thought about it. :)

  • Nusrat September 23, 2009, 9:22 am

    The combination is great …. will try it soon…. did u cook the soaked val in pressure cooker or in a pot….

    • Shilpa September 23, 2009, 10:31 am

      Pressure cooker.

  • Ashwini September 23, 2009, 10:37 am

    Nice dish Shilpa. Best is its quick and easy to make. I need to make some Goda masala and keep them handy. Averakalu is my mom’s favorite bean.

    Cheerz
    Ashwini.

  • Joyce September 23, 2009, 11:28 pm

    The val look so plump and scrumptious. Nice pic, Shilpa.

  • Leona September 23, 2009, 11:45 pm

    Hi Shilpa..
    Val is fav at my mom’s place. Dad & mom will surely love this dish. At our hometown, val is combined with Bamboos.Rich flavor..and great taste.Eggplant combo is sure a try.Pics are tempting. Thanks as always.
    Keep it up.Leona

  • Aruna September 24, 2009, 12:00 am

    Nice dish shilpa. will try this combo.

  • Lubna Karim September 25, 2009, 6:11 am

    Wow…that sounds yum combo….

  • Pelicano September 25, 2009, 6:21 am

    I love the goda masala-garlic combo too! I bet this is wonderful…have you found more of the Thai, green/white-striped eggplant this year?

    BTW: I am doing the same thing with my legume-collection (way too much!)- except I still need to keep buying chana and urad dhals for tadke, etc. (they don’t count, right?) :-)

    • Shilpa September 25, 2009, 7:26 am

      No, they don’t count. They are day- today lentils ;)

  • Ranu September 25, 2009, 8:44 am

    Hey Shipa
    Lovely site…… I keep visiting it but this is the first question.

    Do I have to skin the val?

    • Shilpa September 25, 2009, 10:33 am

      I don’t skin the dal. If you are used to skinned dal, you can do it.

  • moon September 27, 2009, 3:31 pm

    this is really great, i tried it , thanks so much
    do you know any recipes for water chestnut
    as i love chestnut

    thanks

  • Anu Kamath September 29, 2009, 7:04 am

    Hi Shilpa,
    Wishing you a BELATED very Happy Dassera!!
    Hope you had a really good day!
    Anu

  • Malar Gandhi October 1, 2009, 8:22 am
  • Gauree October 2, 2009, 1:36 am

    Looks nice…

  • radha October 2, 2009, 11:03 am

    I had bookmarked your site and forgotten about it for a while. Lovely recipes and I made the tomato saaru from your site for a start. It was really delicious.

  • Hemi October 2, 2009, 5:29 pm

    Hi shilpa,

    Nice dish.It’s been few weeks since i started to visit your blog….I enjoy it.I’m also in the same boat as you. Love to buy all different types of lentils & beans….have 2-3 right now in the pantry which really need to be used….i’ll try something like this.

  • Arun Shanbhag October 3, 2009, 11:26 pm

    Shilpa:

    Thank you again for this simple recipe – living a bachelor’s life, I like to keep my meals simple and this is high in protein. Yaay!

    And, me liking your new layout and colors! are you done, or still tweaking?

    • Shilpa October 4, 2009, 8:06 am

      Not yet :), but I kind of like this layout and colors so far. We still have lots to do, no time :(

  • rams October 6, 2009, 7:27 pm

    Nice! Avrekaalu is my favourite. I get frozen val from desi store.- which doesn’t get as plump as in this pic after getting cooked. Got to try this. Does the dried val taste the same as fresh val ? If yes, I will be the happiest :)

  • sujata October 10, 2009, 4:45 am

    Hi Shilpa, There’s a split lentil called val dal which is pale yellow in colour and slightly big and flat compared to toor dal or channa dal. I wanted to try it out. So I cooked this once like we cook the other dals (without prior soaking). It turned out a bit bitter although it had a nice aroma, added some tomato to it, to reduce the bitterness. I believe its a Maharashtrian favourite. Would you be able to tell me how to make this val dal? Should the water used for cooking the dal be discarded before adding spices and tomato?

    • Shilpa October 10, 2009, 8:11 am

      I have not used val dal anytime. But in general, val has a slightly bitter taste. Will post here if I try it.

  • carol October 24, 2009, 4:30 am

    hey what is this eggplant i really wanna try this receipe man.plzzzzzzzzzzzzzzz help me n show the pic of eggplant. plzzzzzzzzzzzzzzzzzzzzzz

    • Shilpa October 24, 2009, 9:54 am

      Eggplant is also called brinjal in India

  • maya September 9, 2010, 6:26 am

    Hey Shilpa, I tried this last nite with broad beans instead of val…absolutely loved it! It was a gud combination with jeer mirya taka kadi frm ur blog.

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