Cowpea beans are called “vaal” in
konkani.Normally cowpea beans subji (valachi bhaji) is very common in goa .It is
prepared in the same manner how we prepare cabbage foogath .But this recipe is
bit different from regular subji. I learnt this recipe from my mother. She is
basically from Karnataka and she learned this recipe from my grandmother.
This recipe is very healthy and it’s prepared
without using oil. This simple recipe involves very few ingredients yet the
taste is amazing. Can be served as side dish in veg as well as non veg thali.
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| Before Cooking |
Ingredients
- 1 cup vaal/cowpea beans(cleaned and
finely chopped)
- Water (as per requirement)
- Salt (as per taste)
- Grated coconut (3-4tablespoons)
- Tamarind paste (1/2 tsp)
- Green chili (1 small chopped)
Serves (2-3)
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| Ingredients for chutney |
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| Coconut chutney |
Method of preparation
- Take the cleaned and chopped
cowpea beans and apply some salt to it. Now transfer this into a pan with very
little water.
- Cover the pan and let this beans
cook for 7-8 minutes. Don’t add too much water. Stir the beans in between.
- Once the beans are cooked (press
with the finger and check) and color is changed remove it from gas and keep
aside.
- In a mixer grind grated coconut, salt,
tamarind pulp, green chili and some water to make paste (chutney).
- Now add the coconut paste (chutney)
and cooked beans together properly. Serve with phulka or dal rice.
- Some like to have this dish with little curd in it.
Happy cooking !
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| After cooking |
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| Mix chutney and cooked beans |
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