ValVal/Yogirathna (Vegetables in Coconut milk)

Val val is a favorite dish of Konkani community. It is a dish with combination of different vegetables - suran, ridge gourd, sweet potato, carrots, yard long beans, ivy gourd, beans, pumpkin etc. I like the combination of vegetables that I have used in this recipe. Inorder to keep the vegetables equally cooked, each of them is cooked separately. I pressure cook alsando and tendle since they take a little longer to cook than the others. Keep all the vegetables 3/4 cooked , so they remain a little crunchy. Over cooked vegetables will make the dish very mushy. Since this recipe was cooked in bulk, I cooked this dish in 3 batches and it roughly made close to 4 half size aluminum disposable trays.
         

Ingredients:

2 lbs alsando (yard long beans)
2 lbs tendle/tindora (Ivy gourd)
2 lbs green beans
2 lbs potatoes
4 lbs yellow pumpkin
3 zucchini
3 cups Bibbo (tender cashewnut) or whole cashew
30 green chilies, slit in half
6 cans coconut milk
3 heaped tsp maida (all purpose flour)
1/4 cup ghee (clarified butter)
6-8 tsp oil
9 tsp black mustard seeds
9 tsp jeera (cumin seeds)
30 curry leaves

How it's made:

Cut alsando (yard long beans) to 1"pieces, tendle (Ivy Gourd) in 2-3 pieces, green beans to 1"pieces, potatoes and pumpkin to 1"cubes and zucchini into chunks.
Cook tender cashewnuts in 1/2 cup water until soft and set aside.
In a large heavy bottom pot add 1/3 of green bean and cook with 2-3 cups of water. Half way through cooking, add potatoes. Cook for 5-8 minutes. Add 1/3 of cooked alsano and tendle, yellow pumpkin, zucchini, tender cashewnut, 10 green chilies and salt to taste. Add 1-2 cups water if needed. Cover and cook for 5 minutes. Add 2 cans of coconut milk. If coconut milk is too thick add a little water (only if needed). Cover and let it boil for 5 minutes.
Combine flour with 1/4 cup water. Stir well and make sure there are no lumps. Add 1/3 of this to the vegetables. (Make sure the curry is not too thick as it thickens over time).
In the meantime, heat ghee with oil combined together in a deep frying pan. Add 3 tsp of mustard seeds. When it splutters, add jeera and curry leaves. Add seasoning to val val and serve hot with dalitoy and white rice.
Repeat the same process twice.

Serves: approximately 80-100 people (with 2 more side dishes)