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.
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
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