Veggie Foodie

Ingredients:

• 1/2 cup chopped red pumpkin (about 1 cm cubes)
• 1/2 cup chopped white pumpkin (about 1 cm cubes)
• 1/2 cup cut French beans (about 1 cm)
• 1/2 cup chopped carrots (about 1/2 cm cubes). For Jain recipe, substitute with green peas or corn kernels
• 1 tbsp ghee
• 2 tsp cumin seeds
• 8-10 curry leaves
• 1-2 finely chopped green chilies, such as serrano chilies
• 1 tsp salt or to taste
• 1 tbsp sugar
• 1 can (400 ml) thick coconut milk

Method:

1. Put a pan on medium heat
2. Add ghee and when ghee melts, add 2 tsp cumin seeds
3. When cumin seeds start crackling, add curry leaves and chopped green chilies and sauté for 20-30 seconds
4. Add the French beans, 1/2 tsp salt and sauté for a couple of minutes and then cook covered on medium / low heat for 2-3 minutes
5. Add carrots and sauté for 2-3 minutes. To keep your recipe Jain, skip adding carrots… instead add some other vegetables such as green peas, corn kernels, etc.
6. Add the pumpkins, remaining 1/2 tsp salt, mix well, sauté for 2-3 minutes and then cook covered for 3-4 minutes till all the vegetables are cooked to desired softness
7. Add the coconut milk, 1 tbsp sugar, mix well, bring to boil and then let the valval simmer on low heat for 3-4 minutes
8. Take valval from the heat and serve hot with Indian bread such as paratha or with rice

Servings: 4 – 6

Inspiration source:

https://www.tarladalal.com/vegetables-in-coconut-curry-karwar-style-valval-recipe-34564r