Maharashtrian Vaalacha Birda In Coconut Gravy  ( Dalimbi Usal )

These are kadve vaal (Dalimbi Sprouts)

 In a blender, add freshly scrapped coconut followed by coriander leaves (cilantro), roughly cut green chillies, peeled garlic cloves. Without water blend it to a fine paste.

Our coconut masala is ready

In a thick bottom saucepan heat 2 teaspoons of oil. Add mustard seeds and allow them to crackle. Add hing (asafoetida), and turmeric powder followed by coconut masala

Saute this masala on a medium flame for 2 minutes. add the sprouted skinless vaal / field beans & mix  

Add 2 cups of water to this masala along with salt, jaggery (or sugar).

Cover & cook. Adjust the gravy as per your liking. 

Maharashtrian Vaalacha Birda  Dalimbi Usal Is Ready