Dried val – ridgegourd sidedish

AvrekaLu or val is very new to me. I started using it from last year, but since then, we have been great fans of this. I had many recipes which called for dried avrekaLu. I really didn’t know how they looked like. So I bought the first “val” I saw in the Indian store here.

It looks like the one I got is a special type of val, called as Rangooni val. I really don’t know the difference between this and the normal val/avrekaLu. When soaked, these increase considerably in size. I have been cooking a lot with these beans. This is one such recipe I cooked a while ago. We loved this.

1/2 cup dried val(avrekaLu)
1 cup ridgegourd pieces
A pinch turmeric
1/2 tea spn mustard seeds
1/2 tea spn chopped ginger
4-5 curry leaves
1/2 tea spn cumin powder
1 tbl spn fresh/frozen coconut (optional)
3-4 green chillies

Soak dried avrekaLu overnight in water. Then pressure cook them.
Heat a little oil and add mustard seeds. When they start popping, add ginger, curry leaves, green chillies. Add ridge gourd, cooked avrekaLu, turmeric and cook till the ridge gourd pieces are done. Now add cumin powder, salt and cook for few more minutes. Garnish with coconut.
Serve as a side dish with rice or chapathi.

Serves : 2-3
Preparation time : 20mins

21 thoughts on “Dried val – ridgegourd sidedish”

  1. Hey… I thought it was a much loved amchi ingredient. Avrya bendi… I eat it all the time 🙂 This is nice… I should try it. I think I have some ridge gourd at home.

    Shilpa: No Raaga, in North Kanara, I haven’t seen avrya bendi at all. Probably some people prepare this, but it is very very rare.

  2. hey…. i will defenetly try this out recepi. can i get the val in frozen also…. ?

    Shilpa: Yes, you get them frozen also. But I would suggest using dried val for this recipe.

  3. I prepare a similar type with val, either add lauki or snake gourd or ridge gourd. The other difference is i add green chilli – ginger paste and ajwain for tadka instead of mustard. Love this dish. Will try your way and see the difference in taste.

  4. What telepathy !!

    I am de-skinning thesaoked dried avrekalu as we speak….

    I also have ridge gourd.. that’s what it will be for dinner tonight.

    I simply love the smell and taste of these vaal.

    Thanks, Shilpa.

  5. I finally made it…but with slight modification:

    Added jeera while tempering, omitted jeera powder, added pinch of sugar and cherry tomatoes, halved. Finally squeezed lemon juice and garnished with green coriander leaves !!!

    Hubby loved it !!!

    This one is a definite keeper !!!

    Thanks for the inspiration !!

  6. I have made quite a few recipes from your blog, the one my family likes the most is the eggless date cake. I truly like to go through your blog and see all the wonderful recipes that you have which are simple to make too. I have an award waiting for you on my blog, please hop on and take it. 🙂

  7. I have never tried this combo. Have used them seperately but never together! This is a must try 🙂 thanks for the idea Shilpa 🙂

  8. As soon as I read the title I was hoping that cumin seeds would be in there- I love the idea of this combo!

    There is also a purple/black val, but it is hard to find. 🙁

  9. I think I read about val for the first time in Trupti’s blog (Spice who loved me) and looked for it in the store. Haven’t tried it yet though, the pack was too huge and I did not want to waste it 🙁

  10. Hi Shilpa.. I really love your recipes..

    For this one, should we de-skin vaal before cooking?

    Shilpa: I used them with skin.

  11. My mother makes val – we called it pawta – but I think she soaks the val and then lets it sprout. Then cooks as above, but without ridgegourd pieces.

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