DOODHI VALACHI BAAJI My Recipebox:

A delicious Maharashtrian vegetarian dish made with bottle gourd and field beans cooked in a spicy and tangy gravy.



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Author anubond101 Servings 0 persons
Published September 13, 2012 Cooking Time 1 hour
Main Ingredient bottlegaurd Preparation Time 10 mins

Description
A delicious Maharashtrian vegetarian dish made with bottle gourd and field beans cooked in a spicy and tangy gravy.

Recipe of DOODHI VALACHI BAAJI

Ingredient Name Quantity Unit
Hing (asafoetida)   Pinch
Water as needed  
Salt to taste  
Garlic cloves, chopped  1/2 Teaspoons
Green chillies, chopped  2-3 Numbers
Curry leaves  few Leaf
Onions, chopped  1 Big
Cumin seeds  1/2 Teaspoons
Mustard seeds  1/2 Teaspoons
Oil  2 Tablespoons
Boiled Jackfruit seeds, cut into pieces  1/2 Cup
Field Beans (Dalimbi/ Kadwe vaal/ Surti vaal)  1 Cup
Bottle gourd, cut into pieces  2 Cup
Red chilli powder  1/2 Teaspoons
Garam masala powder  1/2 Teaspoons
Tomatoes, sliced  2 Numbers
Sugar   Pinch
Freshly ground coconut paste  1 Teaspoons
Coriander leaves, chopped  1 Bunch

Directions
  1. Soak field beans overnight in water and boil the next day and keep aside.
  2. Heat oil in a hot pan, add mustard seeds and they crackle add cumin seeds, chopped onions, curry leaves, chopped green chillies, chopped garlic and salt. Cook the onions till they turn slightly golden in colour. Add hing, turmeric, red chilli powder and garam masala powder. Mix the spices well. Add bottle gourd, cut into small pieces, cover and cook for 5 minutes or until the bottle gourd are soft and tender. Add chopped tomatoes, seeds of ripe jackfruit cut into pieces, simmer and cook for a minute. Add little sugar, freshly ground coconut paste and the boiled field beans. Mix well, simmer for few seconds and switch off the flame.
  3. Sprinkle coriander leaves and serve hot.
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