Vegetables in Coconut Curry, Karwar Style Valval Recipe
by Tarla Dalal
Added to 11 cookbooks
This recipe has been viewed 14709 times
Vegetables in Coconut Curry or Valval is a classic mixed vegetable preparation from the Western coastal region, where coconuts grow in plenty and are used abundantly in the cuisine.
Here, an assortment of colourful and juicy veggies is flavoured simply with green chillies and cumin seeds and cooked in a coconut milk base.
The mellow flavour of the base accentuates the natural flavour and texture of each veggie helping the diner to appreciate the uniqueness of each vegetable.
Vegetables in Coconut Curry is very easy to make in the microwave oven. It is best had fresh as it tends to thicken over time, but if you are serving later, adjust the consistency with water and heat before serving.
You can try other microwave recipes like Microwave Makai Jajaria or Nachni Methi Muthias .
- Combine the coconut milk and plain flour in a bowl and whisk well. Keep aside.
- Put the ghee, cumin seeds, green chillies and curry leaves in a microwave-safe bowl and microwave on high for 30 seconds.
- Add all the vegetables, 1/3 cup of water and salt, mix well and microwave on high for 8 minutes, while stirring once in between.
- Add the coconut milk-plain flour mixture and ¼ cup of water, mix well and microwave on high for 2 minutes, while stirring once in between.
- Serve immediately.
Nutrient values per serving
|Vitamin A||328.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||4 mg|
|Folic Acid||11.3 mcg|
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