Vangi Ani Val Recipe

1-1/4 cup sprouted and skinned Val Beans 
1 small cubed Eggplant / Brinjal 
1 chopped finely Onion (Pyaj) 
2 cut into 1inch pieces Drumstick leaves (Muranka bhaji) 
4 tblsp grated Coconut (Nariyal) 
1 tsp Mustard seeds (Rai/Sarson) 
1 tsp Turmeric Powder (Haldi) 
1 tsp Cayenne Powder 
1 tsp Goda Masala 
A pinch of Asafoetida (Hing) 
To taste Salt (Namak) 
3 tblsp Oil 

How to make vangi ani val:

  • Boil the drumsticks until they can be easily opened.
  • Drain and set aside.
  • Heat the oil and saute the mustard seeds with the asafoetida.
  • When the seeds start to pop add the onions and fry till golden.
  • Add the val , eggplant, all spices and salt, mix well and add little water and cook until the beans are soft but not mushy.
  • Cook over high heat to dry the water.
  • Remove from heat and add coconut and drumsticks.
  • Stir gently and serve hot.