Korala Vaalaachi Bhaaji is made using kadve vaal (bitter field beans and a special monsoon vegetable from Maharashtra called Koral/Korala.
There are a few leafy vegetables, which are available in Maharashtra only in the few early weeks of monsoon. These are extremely nutritious and are generally used to make stir fry vegetables, sometimes even combining them with dried shrimp!
Here, I have prepared a simple stir fry vegetable using vaal, and a topping of some fresh grated coconut, with a little jaggery to enhance the taste. The leafy greens which I bought were quite tender and hence their stems were used in the preparation, else they have to be discarded. This vegetable might look very simple, but it is highly nutritious and absolutely delicious in taste!
For some more delicious vegetable dishes, do take a look at the following recipes too….
Here’s the recipe for Korala Vaalaachi Bhaaji….
Prep Time : 35 min
Cooking Time : 35 min
Serves : 4
Cup Used : 200 ml
- 2 cups Chopped Koral (4 cups Koral /4 Fistfuls)
- 3 cups Finely Chopped Onions (2 Large Onions)
- 1/2 cup Kadve Vaal (Dry Field Beans)
- 1/2 tsp Turmeric Powder
- 3/4 tsp Red Chilli Powder
- 1 tsp Jaggery
- 1/4 cup Fresh Grated Coconut
- Salt To Taste
For The Tempering :
- 2 tbs Oil
- 8 Garlic Cloves…. Roughly Crushed
- To make Korala Vaalachi Bhaaji, soak the mentioned vaal in sufficient water, two nights before the preparation of the vegetable.
- Next morning, drain out all the water and set aside to sprout.
- By night, you will notice that the vaal have sprouted. Once again soak them in lots of water overnight.
- Next morning, peel all the vaal and set aside till further use.
- Next, rinse the Korala leaves in clean water and drain.
- Heat a kadhai and add oil to it. As it heats up, add the crushed garlic cloves and saute till they turn slightly brown.
- Add to it the chopped onions and saute till translucent.
- Add the turmeric powder and mix. At the same time, add the deskinned vaal and mix well.
- Add about a cup of water and bring it to a boil. Add the red chilli powder and mix well.
- Reduce the flame to medium and cover and cook till the vaal are almost more than half cooked.
- Uncover and evaporate much of the water.
- Add to it the chopped Korala and saute further. Cover and cook for a few minutes more.
- When the vaal are fully cooked add the jaggery and salt to taste and give it a good mix.
- Add the fresh grated coconut and mix well.
- Switch off the flame and serve this delicious and nutritious Korala Vaalaachi Bhaaji with phulkas or some steaming hot rice and Daali Toay with an accompaniment of some delicious Sukki Lasni Chatni!
Pictures depicting the process:
1. Korala Leaves :
2. Kadve Vaal / Bitter Field Beans :