Karwar Style Valval Recipe (Mixed Vegetables in Coconut Milk)
A traditional coastal Karnataka recipe, Karwar Style Valval is a wholesome and flavorful vegetable dish that’s made with a variety of fresh vegetables simmered in a rich coconut milk base. The vegetables are lightly cooked to retain their texture, and the dish is flavored with aromatic spices, making it a perfect dish for a hearty lunch. The mild heat from green chilies, combined with the subtle sweetness of coconut milk, gives this dish a distinctive coastal touch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Beans (French Beans) | 1 cup, chopped |
| Carrot (Gajjar) | 1, chopped into small cubes |
| Green Peas (Matar) | 1/2 cup, chopped into small cubes |
| Potato (Aloo) | 1, chopped into small cubes |
| Mangalorean Cucumber | 1/2, chopped into small cubes |
| Pointed Gourd (Parval) | 1 cup, slit |
| Green Chillies | 5, slit |
| Coconut Milk | 3 cups |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1-1/2 teaspoon |
| Dry Red Chilies | 2 |
| Coconut Oil | 1 tablespoon |
| Curry Leaves | 6 |
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Coastal Karnataka
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare the Vegetables:
To start, rinse and chop all the vegetables: green beans, carrot, peas, potato, mangalore cucumber, and pointed gourd. Slit the green chilies. Boil all the chopped vegetables in water until they are tender but not mushy. The vegetables should retain their shape, so avoid pressure cooking them. It usually takes about 8 to 10 minutes to get them cooked through. -
-
Add the Coconut Milk:
Once the vegetables are cooked, add the coconut milk and a pinch of salt. Stir everything together and let it simmer for another 5 to 6 minutes on low heat. This allows the flavors to meld, and the coconut milk thickens slightly to form a creamy consistency. -
Make the Tempering:
While the vegetables are simmering, heat a little coconut oil in a heavy-bottomed pan. Once the oil is hot, add the mustard seeds and cumin seeds. Let them splutter, which takes about 30 seconds. Then add the dry red chilies and curry leaves to the pan. Continue to cook for another 30 seconds, ensuring the curry leaves become fragrant. -
Combine and Serve:
Pour the tempering (seasoning) into the simmering vegetable mixture and stir well. Allow the flavors to infuse for a minute or two, and then remove the pan from the heat. -
Serve:
Karwar Style Valval is ready to be served! Enjoy it hot with Whole Wheat Lachha Paratha or Beetroot Pachadi for a complete and satisfying weekday meal.
Tips for the Best Karwar Style Valval:
- Adjust the Coconut Milk: If you prefer a richer gravy, feel free to add more coconut milk. You can also adjust the thickness by varying the cooking time.
- Spice Level: The green chilies provide a mild heat, but you can adjust the number of chilies to your spice tolerance.
- Vegetable Variations: You can include other seasonal vegetables in this dish, such as pumpkin or sweet potato, for added flavor and texture.
This Karwar Style Valval is a vibrant, nutritious dish that brings the essence of coastal Karnataka to your kitchen. The combination of coconut milk with a mix of fresh vegetables creates a comforting, mild curry perfect for any lunch or dinner spread.
