Valval is made with all different kinds of vegetables. You can use alsande beans( yard long beans), tendle ( ivy gourd), ghosale(ridge gourd) , magge( yellow cucumber / mangalore sautekayi), bikkand( jackfruit seed), batato(potato), soornu(yam), kanang(sweet potato), phagil(kantolas), bibbo (cashews) etc.

What you will need:
3 cups of vegetables
2 cups shredded fresh/frozen coconut OR 1 can of coconut milk
6 green chillies
2 tbsp ghee / clarified butter
1 tsp mustard seeds
1/2 tsp cumin seeds
2 strands of curry leaves
salt to taste

How to prepare:
Cook the vegetables with salt and green chillies.
Grind the coconut and strain the milk out of it or you can instead use canned coconut milk. Pour the coconut milk into the cooked vegetables. Bring the mixture to a boil. If you the curry to be a little thicker, then you can mix 2 tsp of maida in a little water and add to the curry. In a separate pan, heat the ghee. Add mustard seeds and when they crackle, add cumin seeds and curry leaves. Pour this over the curry. Serve hot with rice.