Travels for Taste

Tales of travel and food with a touch of spice

  • Home
  • About
    • In the Press, Published Work and Interviews
    • PR and Disclosure Policy
  • Food
    • Recipe Index
      • Indian
        • C.K.P recipes
        • Curry – Meat, Seafood
        • Curry – Vegetarian
        • Sides
        • Chutneys
      • Healthy
        • Soups
        • Salads
      • Quick and Easy
      • Baking
        • Desserts
      • Meat
      • Seafood
      • Vegetarian
        • Salads
      • Vegan
    • Product Reviews
    • Events
  • Travel
    • UK
    • India
    • Around the World
  • Lifestyle
    • Home
    • Kitchen
    • Restaurant Reviews
    • Miscellaneous
  • Giveaways
  • Work with me
    • Meet interesting foodie entrepreneurs here

C.K.P Valache Birdhe (वालाचे बिरडे) – Field bean curry

September 22, 2013 by manjirichitnis 19 Comments

Valache Birdhe or field beans curry – a Regional delicacy from the state of Maharashtra, West coast of India

Valache Birdhe or field beans curry, is an extremely popular bean gravy and has helped soothe many aching hearts and settle ruffled feathers after long gruelling work days.I managed to procure a few packets of these beautiful field beans with brown skin after a lot of searching!Hubs goes completely mental at the mere mention of this dish and insisted on me uploading the recipe and help all the other hungry hubbies out there..ahem ..so without further ado ladies and gents I present to you yummyscrummy recipe.

Valache Birdhe or field beans curry

Valache Birdhe or field beans curry

Valache Birdhe or field beans curry

वालाचे बिरडे

ThisValache Birdhe or field beans curry recipe is a typical C.K.P way of making a rather traditional legume curry. Vaal or kadve vaal (kadve meaning bitter in Marathi) are generically referred to as Field Beans in English.

Traditional regional cuisine and a beautiful heirloom C.K.P recipe

Valache Birdhe or field beans curry

Manjiri Chitnis
Hieloom recipe from the CKP community from the western coast of Maharashtra, India
5 from 1 vote
Print Recipe
Prep Time 2 d
Cook Time 20 mins
Course Main Course
Cuisine Indian
Servings 2 people

Equipment

  • Pan to cook the curry
  • Blender to make a paste from the garted coconut
  • Kitchen cloth to tie up beans for sporuting

Ingredients
  

  • 1.5 Cup Vaal/ Field Beans – soaked, sprouted and skin removed – takes a few days
  • 3 -4 Cloves Lasun/Garlic with skin
  • 1 pinch Hing/Asafoetida
  • 1 Kanda/Red onion – one small finely chopped for the pan
  • 2 -3 tsp Dried Kokum 2 pieces or Tamarind (Chinch/ Imli) -tamarind paste OR dried tamarind soaked in water -remove the pips and use the gooey thick bits
  • 1/2 tsp Jaggery
  • 1 tiny pinch Mohri/Mustard Seeds
  • 1 Pinch Cumin/Jeera
  • 1.5 tbsp Oil
  • 1 tsp Laal Mirchi / Red Chilli Powder
  • 1/2 tsp Halad / Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Jeere/Cumin powder
  • 1/2 fistful Fresh Coriander finely chopped to garnish
  • 3 – 4 tbsp Grated coconut paste * see notes
  • Salt as per taste

Instructions
 

  • Soak the Vaal overnight, change the water in the morning and by evening if they appear puffed then wrap them in a damp cloth and set aside in a vessel with a lid to create an environment warm enough to allow them to sprout
  • Remove sprouted vaal into a bowl and pour like warm water on them, stir with your palms to loosen the skin and many will float to the top, decant the water and remove all the rest of the skins and discard
  • Heat the oil in a saucepan and dust some asafoetida and throw in the mustard and cumin.
  • When the cumin seeds begin to pop, throw in the garlic with their skin on and smashed to flatten them and as they turn colour and release their aroma, add the chopped onion.
  • When the onion turns a delicate pink add turmeric powder, red chilli powder and then add the vaal/field beans.
  • Now add the turmeric, red chilli, coriander and cumin powders and quickly stir in enough water to cover the beans
  • On a low flame cook with lid
  • When the vaal is almost done, add the jiggery, coconut paste and the tamarind paste or the water from the dried tamarind which has been soaked or dried kokum soaked in water and when the vaal are done add salt and garnish with finely chopped coriander.
  • Valache Birdhe or field beans curry is best enjoyed with steaming hot rice
Keyword Vaal
Vaalache Birdhe with text resized
Valache Birdhe or field beans curry

Food pairing

This Valache Birdhe or field beans curry is a delicacy pairs best with a portion of pressure-cooked rice of the Ambemohar variety, Basmati will do too. Always remember, a generous dollop of home-made sajuk tup or pure ghee is a must.

Stages of Vaal sprouting in photos

Sprouting of Vaal or field beans
Sprouted Vaal / Field Beans
Close-up – Sprouted Vaal or Field Beans

Notes:

  • Grated coconut paste: made by running fresh grated coconut or frozen grated coconut through a mixer/blender. Add 1 green chilli and 1 clove of garlic. My Aai (mum in Marathi) also prefers to also add 1/2 a finely chopped red onion which has been tossed on a pan with the coconut and green chilli – must admit it lends a toasty warmth to the gravy but I skip this step simply because the I compensate for it by using the onion in the pan!
  • Making Chinche cha kool ( usually, a block of tamarind is available packaged in any well-stocked Indian grocery store here in London, if not major spice brands now do tamarind paste in a bottle, find these online or any leading supermarket) – remove some in a bowl – add lukewarm water and gently ease the flesh of the tamarind loose from the seed. Use this thick mix to add to the curry. If you have fussy eater then maybe you want to strain this before adding into the curry. I would avoid straining as the gara – the thick flesh of the tamarind – is flavour packed so embrace it – fibres and all. 🙂
Valache Birdhe or field beans curry

I do know this process for cooking Valache Birdhe or field beans curry, sounds rather labor-intensive and complex but believe you me, its easy-peasy, and the main bit of hard work is only getting rid of the field bean skins.

Do leave me a comment of you make this dish and also any variations to the recipe that you may have heard of, any anecdotes, happy memories are always welcome. And if you do cook to my recipe do snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram, and Facebook and I will re-post it.

Bon Appe’tit !

P.S: coming soon a Valachi Khichadi ( Field Beans Pulav) recipe that’s another firm family fav!

Learn how to cook western coastal Indian cuisine from the C.K.P community with my easy to follow recipes.

Find below a list of Indian recipes on my blog, some traditional, some fusion, and many regional favourites!

  • Fresh dill and yellow moong daal recipe
  • Goda sheera/ sooji ka halwa/ Indian dessert
  • CKP Surmai curry
  • Pompfret fry
  • Konbichi khichadi – Prawn khichadi
  • Vaangayche Bharit/ Smoked stuffed Aubergine ( Eggplant/Brinjal) in a thick gravy/ Baingan ka bharta
  • Valache Birdhe – (वालाचे बिरडे) – MADE IN A TYPICAL C.K.P WAY
  • Kairi Panhe/ Aam ka panha – Raw mango summer drink
  • Cauliflower- vatana bhaji – cauliflower and green peas vegetarian side dish
  • Podhnichi khichadi
  • Akkha masoor aamti CKP style / Whole red lentils with skin curry recipe
  • Achari Mutton curry
  • Spicy Chicken curry
  • Egg curry
  • Kadhi – fusion of Punjabi and Gujrati kadhi recipes with vadi’s
  • Upma
  • Gujrati Kadhi
  • Shahi Khichadi
  • Sweetcorn and paneer bhaji/sabzi (vegetable side dish)
  • Tomato and coconut chutney
  • Steamed Idli batter
  • Ragi (Finger Millet) and blueberry pancakes
  • Masala egg omlette
  • Chicken tikka masala
  • Tikka masala curry paste
  • Tawa chicken Frankie roll
  • Chai concentrate
  • Grated carrot salad
  • Strawberry flavoured shrikhand
A typical C.K.P meal

Filed Under: C.K.P recipes, Curry - Vegetarian, Food, Indian, Recipe Index, Vegetarian Tagged With: asfoetida, C.K.P kitchen recipes, C.K.P recipes, coconut, coriander powder, cumin, eat, field beans, fresh, fresh coriander, grated, green chilli, Indian Food, Indian recipes, jeera, kokum, konkani food, Maharastrian food, Marathi, mohri, mustard, oil, pan, red chilli powder, saucepan, sautee, season, seeds, tamarind, traditional marathi recipes, turmeric powder, vaal, vaalache birdhe, yum

Ressurecting LEFTOVERS ! A quick recipe for Phodnichi Khichadi

June 13, 2012 by manjirichitnis 2 Comments

Heya all ye blog readers, followers or mere net trawler’s!

I have a simple yet effective way of resurrecting plain white boiled/steamed rice and conjuring up a tasty spicy dish to allow for a guilt free ,time-saving recipe which will not only help you NOT die of guilt for throwing away rice that’s perfectly OK but just stale and also having the pleasure of cooking an easy peasy meal all on your own. Of course it’s NOT my own recipe but a hand me down from my mother! GAAH and YOU actually thought I was that creative …giggles to herself and continues typing …

Well you need, yes! Of course my dear genius some leftover white plain cooked rice.

Depending on bow much rice you have say roughly a medium sized soup bowl for example, you will need:

1.2 tablespoons oil

2.2 cloves of garlic with skin

3.1 medium sized red onion finely chopped and I mean FINELY !hehehe I like trying to sound very professional, am just joking here, chop it how you will!

4.few fresh green lovely curry leaves.

5.Turmeric Powder

6. Salt to taste

7.Chilli Powder

8.Pinch of Asafoetida

9.  A pinch of each Jeera (Cumin seeds) & Mohri (Mustard Seeds)

10. A tiny squeeze of lime

11. Some finely chopped freshly coriander for garnish

12. One or two green chillies chopped

Ok now heat the oil in a pan , add the Hing (Asafoetida powder) , add the Mustard seeds and Cumin seeds and wait for the mustard seeds to crackle in the hot oil, then add the garlic finely chopped with the skin and let it turn brown and crisp , believe me,it adds a power packed punch to the flavour of the rice,then add some green chillies chopped to a size that you can pick them out if you don’t want to set your tongue on fire ! Then,in go the curry leaves and the chopped red onion,after the onions are nicely tossed and turned in the oil to give them just the soft and crunchy texture you need,toss in the rice and slightly turn it with your hand before you do to prevent it from sticking , it should open up so that the flavours of the tadka (seasoning ) touch EACH grain and coat it with their heavenly goodness !

Then add the turmeic powder, red chilli powder and mix well, cover the vessel and cook on a very low flame so as to prevent the rice from sticking to the pan at the bottom. Steam for some time and open the lid,squeeze a generous bit of lime on this dish and garnish with fresh coriander, you can even add a few bits of chopped fresh tomato of you like.

Serve HOT with any curry or ”leftover” dal reheated.

I LOVE eating this plain with a big dollop of curd or plain yogurt too !

See told you it was easy peasy !

Filed Under: Food, Indian, Recipe Index, Vegetarian Tagged With: asafoetoda, boiled, cook, cover, cumin seeds, curd, curry, curry leaves, dal, easy, finely chopped.coriander, flame, fresh, garnish, green chilly, hot, Jamie Oliverr, jeers, leftovers, mohri, mustard seeds, oil, pan, plain, red onion, relish, rice, simple, spicy, steamed, stir, tomato, yogurt

Food,travel and lifestyle writer. Photographer.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Categories

  • Baking
  • Breads
  • C.K.P recipes
  • Cakes
  • Chutneys
  • Cocktails
  • Curry – Meat, Seafood
  • Curry – Vegetarian
  • Desserts
  • Events
  • Featured Food and Drink
  • Featured Lifestyle
  • Featured Travel Adventures
  • Food
  • Healthy
  • Home
  • India
  • Indian
  • Kitchen
  • Lifestyle
  • London and rest of U.K
  • Meat
  • Miscellaneous
  • Product Reviews
  • Quick and Easy
  • Recipe Index
  • Rest of the World
  • Restaurant Reviews
  • Salads
  • seafood
  • Sides
  • Smoothies
  • Soups
  • Travel
  • Uncategorized
  • Vegan
  • Vegetarian

Featured Blogger on Great British Chefs

GBC_blogger-badge_150x300px    

Need a New Power Blender?

13076814_10154185434898293_7387808474266473605_n

Read Travelfortaste’s interview on Gourmandize UK & Ireland

 Sliceoffme interviewed by Gourmandize UK & Ireland

Travelsfortaste is Featured on Expats Blog

England expat blogs

Read Travelsfortaste reviews on Zomato

View my food journey on Zomato!
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
Squaremeal.co.uk - Restaurant Reviews

About me

Writer and Photographer. Food,Travel & Lifestyle, Blogger and Digital Marketer. Read More…

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube

Recent Posts

  • Easy Spinach and Pea Soup
  • Grenada Chocolate Festival – Festive Giveaway
  • Royal British Legion Centenary Cookbook – Cooking with Heroes
  • The Instagram Foodie Bag – Must have for all Food Photographers
  • Restaurant quality meat – Swaledale Online Butchers – a review

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT