Yogiratna or Valval is a traditional Konkani preparation. A variety of vegetables are used in this mildly spiced Coconut based dish. There are two versions of the same. One is with a seasoning of jeera/cumin seeds and curry leaves in coconut oil and the other without a seasoning but drizzled with Hing/asafoetida and coconut oil. Both have their own unique taste and are equally delicious.
Equal quantities of all the following veggies. I used 150 gms of each.
- Ash gourd
- Ivy gourd
- Ridge gourd
- Farmyard beans
- 10 green chillies
- 1 large coconut grated
- 4 tbsps coconut oil
- 2tsps jeera/cumin seeds
4 sprigs curry leaves
Chop n boil the vegetables together except Pumpkin in salted water. Pumpkin is to be boiled separately as it cooks very fast. Pressure cook the cashewnuts in salted water to one whistle. Pour the cooked vegetables, pumpkin and cooked cashewnuts in a vessel.
Extract coconut milk and add to the above vegetables with the slit green chillies. Boil well.
Heat the coconut oil. Add the jeera and after it splutters add the curry leaves. Toss for a couple of seconds and pour into the boiling Yogiratna. Serve hot with rice.
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