A classic Maharashtrian stir-fry featuring tender valpapdi (field beans) and potatoes, cooked in a fragrant blend of spices, coconut, and a hint of jaggery. This comforting sabzi is a staple in Marathi households and pairs perfectly with chapati or bhakri.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
282cal
6gprotein
33gcarbs
15g
Ingredients
250 g Val Papdi (Trimmed and chopped into 1-inch pieces)
300 g Potato (Peeled and diced into 1/2-inch cubes)
A staple in every Goan household, this nutritious red rice, known as Ukda Tandul, has a beautiful earthy flavor and a firm, satisfyingly chewy texture. It's the perfect, wholesome companion for a spicy fish curry or a rich vegetable stew.
A refreshing, no-cook Goan curry made with tangy kokum and creamy coconut milk. This instant sol kadi is tempered with classic Indian spices and is perfect for cooling down on a hot day, served alongside rice and fish curry.
Fiber-rich Valpapdi Bhaji with wholesome Goan Red Rice and refreshing Futi Kadi. A gut-friendly, homestyle delight!
This goan dish is perfect for dinner. With 378.54 calories and 6.88g of protein per serving, it's a low-calorie option for your meal plan.
fat
(Adjust to your spice preference)
1.5 tsp Goda Masala (Key for authentic flavor)
1 tsp Tamarind Paste
1 tbsp Jaggery (Grated or powdered)
3 tbsp Fresh Coconut (Grated)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tsp Salt (Or to taste)
0.5 cup Water (For cooking)
Instructions
1
Prepare the Tempering (Tadka)
Heat oil in a kadai or a wide pan over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp.
2
Sauté Aromatics and Vegetables
Add the finely chopped onion to the pan and sauté for 4-5 minutes until it becomes translucent and soft.
Add the diced potatoes and chopped valpapdi to the pan. Stir-fry for 2-3 minutes to coat them well with the oil and aromatics.
3
Add Spices and Cook
Add the turmeric powder, red chili powder, goda masala, and salt. Mix thoroughly to ensure the vegetables are evenly coated with all the spices.
Pour in 1/2 cup of water, stir gently, and bring to a simmer.
4
Simmer Until Tender
Reduce the heat to low, cover the pan with a lid, and let the bhaji cook for 12-15 minutes.
Stir occasionally to prevent sticking. Cook until both the potatoes and valpapdi are tender when pierced with a fork. If the mixture looks too dry, you can add a splash more hot water.
5
Add Finishing Flavors and Garnish
Once the vegetables are cooked, stir in the tamarind paste and grated jaggery. Mix well and cook for another 2-3 minutes until the jaggery has completely dissolved and the flavors have melded.
Turn off the heat. Add the grated fresh coconut and chopped coriander leaves. Give it a final gentle mix.
6
Serve
Let the bhaji rest for a few minutes before serving. Serve hot with fresh chapatis, phulkas, or bhakri and a side of dal.
Servings
4
Serving size: 1 cup
1cal
0gprotein
0gcarbs
Ingredients
1.5 cup Goan Red Rice (Also known as Ukda Tandul)
4.5 cup Water (For cooking the rice)
1 tsp Salt (Adjust to taste)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2
Boil the Rice (5-7 minutes)
Drain the soaking water from the rice.
Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
Place the pot on the stove over high heat and bring the water to a rolling boil.
3
Simmer Until Tender (25-30 minutes)
Once the water is boiling, reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4
Rest and Fluff (10 minutes)
Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.
Immediately add the asafoetida and fresh curry leaves. Be careful as the leaves will sizzle. Sauté for another 10-15 seconds until the curry leaves turn crisp and aromatic.
4
Finish and Serve
Carefully pour the hot tempering over the kokum-coconut milk mixture. You will hear a satisfying sizzle.
Stir gently to incorporate the flavors of the tempering throughout the kadi.
Garnish with freshly chopped coriander leaves.
Serve immediately at room temperature or chill for 30 minutes for a more refreshing experience. It pairs wonderfully with steamed rice and spicy Goan fish curry.
