Aubergine And Val With Coconut Recipe

• vangi ani val info
• 2 x drumsticks (optional) cut into 3cm pcs
• 3 Tbsp. sunflower oil
• 1 tsp black mustard seeds large healthy pinch of asafoetida
• 1 lrg onion minced finely
• 150 gm val soaked overnight sprouted for 8 hrs and skinned
• 150 gm aubergines cubed
• 1 tsp turmeric pwdr
• 1 tsp chilli pwdr
• 1 tsp goda masala pwdr
• 4 Tbsp. coconut grated if fresh or possibly desiccated salt

1. Boil the drumstick till it can be easily opened.
2. Drain and reserve.
3. Heat the oil and fry the mustard seeds with the asafoetida.
4. When the seeds pop add in the onion and fry until golden brown.
5. Add in the val aubergines pwdr spices and salt.
6. Mix well.
7. Then add in a little water and cook till the beans are soft but not mushy.
8. Cook on a high heat to evapourate all the water.
9. Take off the heat and add in the coconut and drumsticks.
10. Stir gently and serve warm.
11. This dish includes a long reed like vegetable called drumstick.
12. When cooked the reed is sucked to eat the soft inner flesh and the fibrous residue is discarded.
13. From Maharashtra.
14. Serves 4

vangi ani, sunflower oil, black mustard seeds, onion, turmeric, chilli pwdr, goda masala, coconut grated if

Taken from cookeatshare.com/recipes/aubergine-and-val-with-coconut-71394 (may not work)