INGREDIENTS
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vaal ringan nu shaak | field beans & aubergine curry
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vaal ringan nu shaak | field beans & aubergine curry
90
vaal ringan nu shaak cooking time minutes
1 serving
soak beans overnight
1 cup
field beans
1
aubergine
1/4 Cup
vegetable oil
1/4 tsp
n mustard seeds
1/4 tsp
n ajwain / ajmo seeds
1/2 tsp
n hing / asafoetida
1 Tbsp
n coriander
200 gs
plum tomatoes
2 tsps
n ginger-garlic-chilli paste
1/2 tsp
n chilli powder
2 tsps
n coriander-cumin powder
1/4 tsp
n turmeric
1 tsp
n salt
1 tsp
n brown sugar
1 Tbsp
n tomato ketchup
1 serving
boil vaal in a pressure cooker
1 serving
in another pan
1 serving
add the mustard seeds and wait
1 serving
then add the ajwain seeds and the asafoetida
1 serving
add the coriander
1 serving
then add cut aubergine and fry
50
add the vaal water if needed. the curry should have some sauce. continue to cook the curry until the aubergine is completely
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milhaan home
2020
apr 21
2
min read
2021
updated: jul 20
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so let me share
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soak vaal overnight
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drain the vaal
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garnish
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enjoy
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uk usa
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goes
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main course
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indian curries
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