by Tarla Dalal
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Most Maharashtrian Subzis are made using lots of coconut paste. Here's a delicious but healthy exception that uses only 2 tablespoons of coconut, thereby making it low in calories and fat. Sprouting Vaal helps increase its vitamin and mineral content and makes it easily digestible too.
- Heat a non-stick pan on a medium flame and when hot, add the all the ingredients and dry roast while stirring continuously till the coconut turns brown.
- Cool, add 2 tablespoons of water and blend in a mixer to a smooth paste.
- Wash and drain the vaal and pressure cook for 1 whistle. Allow the sream to escape and then drain and keep aside.
- Heat a non-stick kadhai on a medium flame and when hot, add the cinnamon, bayleaf, clove, asafoetida and mustard seeds and dry roast for about 30 seconds.
- Add the vaal, turmeric powder, chilli powder, garam masala and salt and continue dry roasting for 5 minutes while stirring continuously. Sprinkle a little water if required.
- Add the ground paste, sugar and 1 cup of water and simmer for 10 minutes.
- Serve hot garnished with coriander.
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