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Vangi Ani Val


  • 1 1/4 cup sprouted and skinned Val Beans
  • 1 small cubed Eggplant / Brinjal
  • 1 chopped finely Onion
  • 2 cut into 1inch pieces Drumstick leaves
  • 4 tblsp grated Coconut
  • 1 tsp Mustard seeds
  • 1 tsp Turmeric Powder
  • 1 tsp Cayenne Powder
  • 1 tsp Goda Masala
  • A pinch of Asafoetida
  • Salt to taste
  • 3 tblsp oil


  1. Boil the drumsticks until they can be easily opened.
  2. Drain and set aside.
  3. Heat the oil and saute the mustard seeds with the asafoetida.
  4. When the seeds start to pop add the onions and fry till golden.
  5. Add the val , eggplant, all spices and salt, mix well and add little water and cook until the beans are soft but not mushy.
  6. Cook over high heat to dry the water.
  7. Remove from heat and add coconut and drumsticks.
  8. Stir gently and serve hot.