Vaalache Birdey (Dalimbi Usal)

Maharashtrian curry, showcases sprouted kadve vaal [field beans] in a medium spicy, coconut based gravy. Tempered with mustard seeds, cumin and curry leaves, it’s enriched with a paste of coconut, onion, garlic and cumin, plus turmeric and chilli powder. A hint of jaggery and tamarind adds sweet tangy depth. Garnished with coriander, it pairs well with chapati or rice.