rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with 28 amazing images.
rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji is a unique sabzi which reinforces the taste of Gujarat. Learn how to make broad field beans curry.
To make rangoon na vaal sabzi, wash and soak the rangoon vaal in enough water for 8 to 10 hours. Drain, add enough water and pressure cook for 2 to 3 whistles or till the vaal is cooked. Allow the steam to escape before opening the lid and keep aside. Heat the oil in a non-stick kadhai, add the carom seeds, asafoetida, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Add the rangoon vaal, ½ cup of water, jaggery, tamarind pulp and salt, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot.
Rangoon na vaal is a wholesome yet effortless preparation of field beans. The use of varied ingredients like jaggery, imli, chilli powder and ajwain imparts a unique sweet and sour tang to this broad field beans curry.
If you wish to pamper yourself with a creamy sabzi without the use of cream, there is no better way than to cook yourself some luxuriant Gujarati rangoon na vaal sabji!
Serve it with roti, rice and a pickle like methia keri or bhavnagri mirchi to make a wholesome meal.
Tips for rangoon na vaal sabzi. 1. Soaking is very indispensable, so plan accordingly. 2. Learn how to make tamarind pulp.
Enjoy rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with step by step photos.