Yogirathna or Valval is one of the Konkani side dishes prepared on festival days ( on Nave javan in Navaratri  season ) or on special occasions such as marriages, upanayanas etc.

This dish can be prepared in two slightly different ways .In south canara side we call it yogirathna  or valval .In Kerala, we call it valval. Method is same, different is in vegetables added and in seasoning.

Ingredients:

Pumpkin- a small piece

Ash gourd -a small piece.

Long beans or French beans -5-6

Potato-1

Ridge gourd-a small piece

Carrot -1

Ivy gourd (Tendle in Konkani ) -4-5

Colocasia (Alva mande -5-6

Tender Cashew nuts-10 -15

Green chillies ( slit lengthwise )-10 -12

 Coconut -1 , Salt to taste

For seasoning :

Ghee – 2 tsp

Mustard – 1 tsp

Cumin seeds -1/2 tsp

Curry leaves – few

Method :      

1.  Grate coconut use only white portion .
2. Add 1 cup of water to coconut and grind in mixie.
3. Strain and squeeze to get first coconut extract.
4. Do it twice more get second and third extract.
5. Boil vegetable in third extract till it cooked well.
6. Add green chillies , second  extract , salt and cook again for few minutes.
7. Add first thick  extract , allow it to boil and remove from fire immediately.
8. Heat ghee in small pan splatter seasoning and add it to curry.