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Wal Curry Served with Chapatis(Dehydrated Ranguni Val / wal)

Quick simple Val curry with East Indian bottle masala.


250 gms wal / Val

Soak for 4 to 5 hrs or previous night

Then pressure cook the wal with just enough water add salt to taste, for 1 whistle on high then low for 2 whistle.

2 green chillies finely chopped

2 medium size onions finely chopped

3 tomatoes finely chopped

2 tsp East Indian bottle Masala or according to taste

1 tbsp Kasuri Methi / dried fenugreek leaves

1 tsp ginger garlic paste

1/2 tsp lime juice

Salt to taste


Once the oil is hot add the finely chopped onions and stir fry till lightly brown.Then add the finely chopped tomatoes and finely chopped green chillies, stir fry on medium flame. Add some of the reserved water of the cooked val to the tomato mixture which helps the tomatoes to cook and get soft.

Next add in the ginger garlic paste , bottle masala and some reserved water ,allow to cook on medium flame for a minute. Add in the wal , kasuri methi and salt if required.

Cook for 10 mins on low flame.

Lastly add the lime juice.

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