Val Bhaji/Valachi Usal/Butter bean in roasted Coconut gravy

Val/Butter bean is my favourite Sprout.I simply love its taste.The roasted masala is ground to a paste and cooked with spices along with this val/butter bean.It goes well with chapati/roti/bhakri .I love to have this with rice bhakri which we call handbreads/rotis.

Ingredients
2 cups sprouted val/butter beans
3-4 tbsp scraped dry coconut/khobra
2 med onions slices
1 tsp cumin seeds
1 tsp malwani masala/red chilli powder/bottle masala
goda masala/garam masala powder 1/2tsp
oil
salt
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder

Method

• Soak about 1 cup Val in water overnight next morning drain all the water and tie the Val in a muslin cloth and keep it hanging in one corner for 12-24 hrs .I have only kept for 12 hours since i do no like it more sprouted.
• Dry roast the coconut and cumin seeds on  a tava on med flame  till nice aroma comes .
• Once brown remove it in a plate
• In the same tava add 1 tsp oil and add 1 sliced onion and saute till it turns brown.
• Remove and let it cool before grinding it to a smooth  paste adding little water.
• Heat one teaspoon oil in a vessel ,add the mustard seeds let it splutter.
• Add the remaining sliced onion and saute till it turns soft and translucent.
• Then add the roasted ground masala, malwani /bottle masala /red chili powder and little water
• Add the Val and cover the lid and let it cook over med flame.
• Be gentle while string as the beans tend to break.
• Lastly add garam masala powder .
• Enjoy this tasty Val usal with roti/bhakri/chapatis.