The delicious version of Indian veg curry or called as vegetable stew/valval/ mix veg stew. I have added potato, carrots, beans and peas here. Any available vegetables like tindora (ivy gourd) home available vegetables can be used. Easy curry recipe, is blended with simple Indian spices. This curry is called “valval” in Konkani. The combination of potato and carrot with Indian spices gives a heavenly taste. It is known for its own nutritional benefits. This is South Indian style curry recipe.  The ingredients or items required and the preparation time is also less. The use of coconut in the curry enriches the tastes, flavour, thickness in the curry. The speciality of this recipe is it is an Indian vegetable curry mixed with spices and herbs and is best suited as side dish for hot rice/ roti/ chapathi/ idli.

Here, I have used the frozen beans. However, any fresh vegetables can be used. This recipe is prepared during ugadi Indian festival recipe. While, tindora (ivy gourd) and raw cashews are added during the festivals. I, normally prepare this with the available vegetables. Addition of cashews or raw cashews (bibbo) gives the authentic taste for every bite. This is originally a Konkani curry or Mangalore curry recipe. No onion curry, no garlic curry, coconut milk curry, coconut curry, mangalore curry, konkani style curry, festiva; curry reicpe, jain curry reicpe without onion and garlic recipe. Whenever, I feel like shortage of time to cook, I prepare this. This is quick curry recipe which hardly takes 15 minutes (parallel work). This is side dish recipe for roti, dosa, chapathi, rice. The combination of hot rice with this curry gives a heavenly taste. Main course recipe or side dish recipe.

How to store the vegetables long term?

I have tried storing tomatoes, beans, peas, cauliflower, broccoli, spinach, carrots in freezer. Just wah it, chop it and use it in curry. Take it out or defreeze it for 15 minutes before using.

Tricks for good taste:

1. Do not overcook the veggies. I have cooked the vegetables for 1 whistle.
2. Add spicy chillies for more spiciness in curry (optional)
3. Green chillies can be avoided by using spicy red chillies in tempering/ seasoning.
4. Use fresh coconut for better taste and quick grinding. However, dry desiccated coconut gives the same if soaked in water for 10 minutes.
5. Add hing/ asafoetida at last or in tempering (adds flavour).

How to replace dry coconut (store bought desiccated coconut) in place of fresh coconut?

Tricks: Soak the dry desiccated coconut in warm water for 10 minutes or cold water for 15 minutes. Till the water absorbs.

How to replace standard cups with normal home available cup? cups in spoons.

1 standard cup = 16 table spoons.

3/4th standard cup = 12 table spoons.

AMCHI Cooking Recipes: 

1. Panchakajjaya/ Panchakadayi
2. Lentils soup/ Dalithoy/ Belesaaru
3.  Curry without onion and garlic
4. Curry recipe without dal
5. Sweet poha recipe

Serving Suggestion:

1. Main course/ side dish recipe for Roti/ Chapathi/ Phulka/ Rice.
2. Side dish for idli/ dosa/ neer dosa/ pundi gatti recipe.
3. Side dish recipe with Dal.
4. Curry with rice/ Idli/Appam/ Porridge/ Pyaj/ Kanji.

Detailed Video Recipe in 2 Minutes: https://youtu.be/WxDL-c4TnM4

Preparation time: 15 minutes

Cooking Total Time: 15 Minutes

1. Any vegetables (potato, carrot, peas, beans, any)	1 cups each
2. Coconut	3/4th cup
3. Green chilli	2 (medium spice level)
4. Salt	1tbsp
3. Water	4cup (cooking) 1cup (misc)

Seasoning: Oil: 1tbsp, Mustard:1tbsp, Red chillies: 3, Hing/ asafoetida: 3pinchces

Method:

Step 1: Cook vegtables (3 carrots, 2 potatoes, 1 cup beans, 1/2 cup peas) in 4 cups water

Step 2: Cook for 1 whistle. (Do not overcook)

Step 3: Add 3/4th cup coconut (12tbsp) into mixer.

Step 4: Add 2 green chillies, 5tbsp water.

Step 5: Grind to fine paste.

Step 6: Add 3tbsp rice flour, 6tbsp water and mix to fine paste.

Step 7: Add the ground paste to the cooked vegetables.

Step 8: Add 1tbsp salt (as per taste), few coriander leaves(optional).

Step 9: Add the rice flour paste when the curry is boiling (it thickens the curry).

Step 10: Seasoning: 1tbsp oil, 1tbsp mustard, 1tbsp jeera, 3red chillies, 3pinches hing/ asafoetida.

Step 11: Mix well with the curry.

Here you Can:

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