Ingredients

• 100 g - ash gourd
• 100 g - pumpkin
• 1- potato
• 10- cashew nut (splits)
• 3 -colocasia (chembu / mande)- soak colocasia in 1 cup - water for half an hour. Then you can clean it very easily.
• 5- long beans (chawli / payaru)
• 225 ml - thin coconut milk
• 4 -green chillies, slit lengthwise
• 3/4 tsp - salt (or to taste)
• 50 ml - thick coconut milk
• 2 pinches- hing (asafoetida)
• 1 tsp - oil

How to Make Valval or Koot Humman

• Wash and clean vegetables.
• Cut vegetables into same shape and size.
• In a wide pan, mix vegetables (except potato and colocasia) with coconut milk, salt and green chillies.
• Cover with a lid and cook on low to medium heat for 12 - 15 minutes or until 3/4 done.
• Add boiled potato, cashew nut splits and colocasia slices and cook again on low to medium heat for 10 minutes or until done / vegetables softens / reduction in quantity.
• Switch off the heat. (If using homemade coconut milk, add 50 ml thick milk and stir well. Do not heat again.
• Finally, add hing (asafoetida) and 1 tsp coconut oil.
• Serve with rice.
• Recipe Courtesy: Niya's World