Val beans gravy

 I discovered this bean in one of my hunting expeditions in the blogosphere for good(and easy) recipes. Most recipes which use this bean call for tamarind and I took it for granted that this bean needed sour. Took courage and purchased the bean and havent regretted it one bit. I tried my own recipe flinging masalas to get the taste "right". Do take a look at the glossary to get the name of the bean in different languages.

Ingredients
Val bean 1 cup soaked for 6 hours
Onion 1 big chopped fine
Tomato 1 big chopped fine
Cumin powder 1/4 tsp
Coriander powder 1 tsp
Chilli powder 1-2 tsp (to taste)
Turmeric powder 1/4 tsp
Jaggery to taste
Coconut milk powder (or milk cream) (optional)
Ginger garlic paste 1/2 tsp (optional)
Salt to taste
Oil 1 tbsp
Jeera 1/2 tsp
Coriander leaves for garnishing.

Method

1. Pressure cook the val beans till tender and not mushy. We need them whole but soft. 10-15 mins should do the trick.
2. Heat oil in a kadai. Crackle jeera. 
3. Add onions and saute till translucent. 
4. Add tomatoes and cumin powder, turmeric powder, chilli powder, coriander powder, ginger garlic paste, salt and saute till oil separates.
5. Add the cooked val beans and simmer for 5 mins. Adjust salt and water.
6. Add coconut milk powder or cream if you want a creamy touch to the gravy. 
7. Add jaggery to taste.
8. Garnish with chopped cilantro.

Serve hot with chapitis.