Konkani Valval
A comforting and aromatic coastal mixed vegetable stew simmered in rich coconut milk and subtle spices. This traditional dish highlights the natural sweetness of seasonal vegetables with a gentle green chilli kick.
45min
Total Time
4
Servings
Konkani
Cuisine
Recipe
1
In a large cooking pot, combine the pumpkin, ash gourd, sweet potato, raw banana, beans, and corn kernels.
2
Pour in the thin coconut milk, add the slit green chillies and salt, then simmer covered on medium heat for 12-15 minutes until vegetables are tender.
3
Stir in the rice flour slurry slowly to thicken the broth gently.
4
Lower the flame and pour in the thick coconut milk, stirring gently for 2 minutes without letting it boil.
5
In a small pan, heat coconut oil and add mustard seeds and cumin seeds until they crackle.
6
Add the fresh curry leaves to the oil, fry for a few seconds, and pour this tempering over the stew.
7
Cover the pot immediately to infuse the aromas, then serve hot alongside steamed rice.
Ingredients
1 cup yellow pumpkin, diced
1/2 cup ash gourd, diced
1/2 cup sweet potato, diced
1/2 cup raw banana, diced
1/2 cup yardlong beans, cut into 1-inch pieces
1/2 cup fresh corn kernels
2 cups thin coconut milk
1 cup thick coconut milk
4 green chillies, slit lengthwise
1 tbsp rice flour mixed with 2 tbsp water
1 tsp mustard seeds
1 tsp cumin seeds
10-12 fresh curry leaves
1 tbsp coconut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.