Vaal nu Shaak, simply known as Vaal, is a delicious Gujarati shaak made with lima beans. This recipe is prepared with aromatic whole spices, tamarind and jaggery and is often served at Gujarati weddings.
Vaal nu Shaak is an aromatic Gujarati shaak (curry) that is perfectly balanced with tart, sweet and mildly spiced flavours. It feels creamy thanks to perfectly cooked vaal (lima beans) and a rich, thick gravy.
It is easy enough to prepare day-to-day but the delicious flavours make it perfect for weddings, lagnaprasang.
My Mum often prepares this Gujarati lima bean curry on special occasions with a Gujarati sweet dish.
Other beans Gujarati curries include tuvar , kala chana nu shaak and mag nu shaak .
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
Vaal – known as lima beans. We are using dry white lima beans for this recipe. For easy and quicker version use canned white lima beans.
Oil – any mild flavoured oil works fine.
Whole spices : mustard seeds, dry red chillies, cloves, bay leaf, stair anise, ajwain (carom seeds)
Hing – for gluten-free diet make sure your asafoetida is free from wheat flour.
Spice powders : red chilli powder, turmeric powder, ground cumin coriander (dhana jeeru)
Green chilli and ginger – crushed or as a paste.
Tamarind – tamarind works best but alternatively, you can use kokum or lemon juice.
Jaggery – sugar is an alternative.
Besan – helps to thicken the gravy and create a creamy shaak.
Coriander for garnishing.
How to serve Vaal nu Shaak
Vaal nu Shaak is best served as part of a Gujarati thali with rotli , Gujarati daal , jamanvar bateta nu shaak and basmati rice .
For a sweet, include churma na ladwa or mohanthaal and for the savoury (farsan) include fulwadi . This would be a typical wedding food thali but can also be served during special occasions.
It is full of flavour on its own but you could also have a side of pickle such as carrot and green chilli pickle .
Hayley’s Tips & Tricks
- Lima beans are avaliable in different sizes. I have used medium sized vaal. You may need to adjust the cooking time.
- Ensure the besan is well roasted to prevent the raw taste coming into the food.
Storage
Store leftover vaal nu shaak in an airtight container and keep in the fridge for up to 3 days.
Vaal freezes well for 3 months. Allow to defrost then reheat thoroughly on the stove with a splash of water as it likely will have thickened.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Vaal nu Shaak
Equipment
- 1 Pressure cooker Instant Pot or Pan
- 1 pan
Ingredients
- 2 cup lima beans Vaal (dry)
- ¼ cup oil
- 1 teaspoon mustard seeds,
- 1 tablespoon whole spices dry red chillies, cloves, bay leaf, stair anise,
- ½ teaspoon carom seeds ajwain
- ¼ teaspoon hing
- 2 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon cumin coriander powder
- 1 tablespoon green chillies and ginger crushed
- 2 tablespoon tamarind
- 3 tablespoon jaggery
- 2 tablespoon besan
- 3 tablespoon coriander garnishing
Instructions
- Soak the lima beans for 8 hours or overnight until they are doubled in size and can be squeezed between your fingers.
- Discard the soaking water, wash the vaal in clean fresh water.
Stove Top Pressure Cooker
- Add 4 cups water and cook the vaal for 4-5 whilstles on medium flame.
Instant Pot
- Cook the vaal for 8 minutes on high pressure and allow natural pressure release.
Stove top pan
- Boil the vaal in 5-6 cups of water for 40-45 minutes until soft and tender.
Prepare Vaal nu Shaak
- Meanwhile soak tamarind in hot water then strain to make tamarind pulp.
- In a heavy bottomed pan, heat oil.
- Once oil, is hot, add the mustard seeds, cloves, bay leaf, star anise and dried red chillies.
- When the mustard seeds crackle, add the ajwain and hing.
- Spoon in the besan, 1 teaspoon red chilli powder and turmeric powder, and mix well.
- Roast for 2 minutes or until besan is fragrant, and immediately top with a little water (cooked vaal water) to prevent the spices burning.
- Add crushed ginger and green chillies.
- Add in the remaining spice powders, tamarind water and jaggery.
- Add more water and allow the mixture to cook until the jaggery is dissolved and the mixture has thickened. Add salt.
- Tip in the cooked vaal and mix gently.
- If the gravy is too thick, add more water and cook a further 5 minutes.
- Remove from the heat.
- Note that the shaak will thicken upon cooling.
- Garnish with fresh chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Vaal nu Shaak
Equipment
- 1 Pressure cooker Instant Pot or Pan
- 1 pan
Ingredients
- 2 cup lima beans Vaal (dry)
- ¼ cup oil
- 1 teaspoon mustard seeds,
- 1 tablespoon whole spices dry red chillies, cloves, bay leaf, stair anise,
- ½ teaspoon carom seeds ajwain
- ¼ teaspoon hing
- 2 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon cumin coriander powder
- 1 tablespoon green chillies and ginger crushed
- 2 tablespoon tamarind
- 3 tablespoon jaggery
- 2 tablespoon besan
- 3 tablespoon coriander garnishing
Instructions
- Soak the lima beans for 8 hours or overnight until they are doubled in size and can be squeezed between your fingers.
- Discard the soaking water, wash the vaal in clean fresh water.
Stove Top Pressure Cooker
- Add 4 cups water and cook the vaal for 4-5 whilstles on medium flame.
Instant Pot
- Cook the vaal for 8 minutes on high pressure and allow natural pressure release.
Stove top pan
- Boil the vaal in 5-6 cups of water for 40-45 minutes until soft and tender.
Prepare Vaal nu Shaak
- Meanwhile soak tamarind in hot water then strain to make tamarind pulp.
- In a heavy bottomed pan, heat oil.
- Once oil, is hot, add the mustard seeds, cloves, bay leaf, star anise and dried red chillies.
- When the mustard seeds crackle, add the ajwain and hing.
- Spoon in the besan, 1 teaspoon red chilli powder and turmeric powder, and mix well.
- Roast for 2 minutes or until besan is fragrant, and immediately top with a little water (cooked vaal water) to prevent the spices burning.
- Add crushed ginger and green chillies.
- Add in the remaining spice powders, tamarind water and jaggery.
- Add more water and allow the mixture to cook until the jaggery is dissolved and the mixture has thickened. Add salt.
- Tip in the cooked vaal and mix gently.
- If the gravy is too thick, add more water and cook a further 5 minutes.
- Remove from the heat.
- Note that the shaak will thicken upon cooling.
- Garnish with fresh chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Baingan Masala, or eggplant masala, is an Indian dish made with tender eggplant cooked in a North Indian style onion and garlic gravy.
This baingan masala recipe is an easy recipe that combines a handful of ingredients with a blend of spices for a dish that’s as comforting as it is flavourful.
I grind my own fresh spice masala for this recipe to give an extra oomph of spice.
Other eggplant dishes:
- Baingan Bharta : Roasted eggplant mashed and cooked with spices for a smoky, hearty dish.
- Brinjal Bhaji : A tangy and spicy eggplant curry popular in British Indian restaurants.
- Aloo Baingan : Potatoes and aubergines cooked in a spicy sauce North Indian style.
Ingredients and Notes
Be sure to check out the full recipe in the recipe card below.
- Small eggplants (round black or purple aubergine) : Smaller eggplants are perfect for this dish as they cook evenly and absorb curry spices beautifully.
- Onions (finely chopped) : Adds a base of sweetness and richness.
- Ginger and Garlic puree : These basic ingredients provide depth and an authentic Indian food flavor.
- Oil : Use vegetable oil or olive oil for sautéing; both work well.
- Green chilies : Adjust according to your spice tolerance for medium heat.
- Red chili powder : Adds bold heat. For milder heat, substitute with cayenne pepper or kashmiri chilli powder.
- Turmeric powder (plus a pinch more) : Adds earthy flavor and a golden hue.
- Salt : Essential for balancing flavors.
Spice Powder
- Cloves, peppercorns, green cardamoms : These add a complex flavor to the dish.
- Cumin seeds and coriander seeds : These bring aromatic, nutty notes to the curry.
You may use garam masala or curry powder instead.
Garnish
- Coriander leaves : Fresh cilantro is the best way to brighten the dish before serving.
- Red onion – thin slices of red onions (optional)
Tips
- Cooking Method : Use a large skillet for even heat distribution, keeping the eggplants in a single layer to ensure tender eggplant pieces.
- Heat Levels : Begin on medium-high heat to sauté spices, then reduce to medium heat for slow cooking.
- Optional Ingredients : Adding full-fat coconut milk creates a creamy variation. You may add fresh tomatoes, canned tomatoes or tomato paste for a tangier sauce.
Serving Suggestions
Baingan masala pairs wonderfully with a variety of side dishes.
- Rice : Serve with white rice, basmati rice , or cauliflower rice for a low-carb option.
- Breads : Chapati , naan or parathas make excellent accompaniments to scoop up the rich sauce.
- Sides : Pair with kachumber and raita .
Add a squeeze of lemon juice before serving to balance the curry’s rich flavor.
Storage
- Leftovers : Store the cooled curry in an airtight container in the refrigerator for up to 3 days.
- Freezing : I do not recommend freezing this recipe as the aubergines will loose texture upon thawing.
- Meal Prep : Prepare batches of onion tomato masala and store, if adding tomatoes too.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Baingan Masala
Equipment
- 1 pan
- 1 Big bowl
- 1 Sharp knife
Ingredients
- 6 baby eggplants round small aubergine
- 2 medium onion finely chopped
- 1 tablespoon ginger puree
- 1 tablespoon garlic puree
- 4 tablespoon oil
- 2 green chillies slit
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon salt
Whole Spices
- 2 clove
- 4 peppercorn
- 3 green cardamom
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
Garnish
- 2 tablespoon coriander leaves
Instructions
- Dry roast whole spices and allow to cool. 2 clove, 4 peppercorn, 3 green cardamom, 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds
- Coarsely grind in a grinder or pestle and mortar, and set aside.
- Fill a big bowl with cold water, add a pinch of turmeric and mix well.
- Slit all the aubergines and submerge in turmeric water. This process will stop the aubergine from going dark. 6 baby eggplants
- In a big pan heat oil and add onion and sauté until light pink. 4 tablespoon oil, 2 medium onion
- Add ginger-garlic paste and sauté for a few minutes. 1 tablespoon ginger puree, 1 tablespoon garlic puree
- Now add red chilli powder, turmeric powder salt and mix well. 1 tablespoon red chilli powder, 1 teaspoon turmeric powder, 1 tablespoon salt
- Once you see oil separating the masala add slit aubergines and green chillies. 6 baby eggplants, 2 green chillies
- Mix well and add 3/4 cup of water.
- Cover the pan with a lid and cook until the curry is done.
- Once done, sprinkle ground spices and mix well. Turn off the heat.
- Serve on a serving plate and garnish it with the freshly chopped coriander. 2 tablespoon coriander leaves
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in October 2017.
