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