How do I know when the alsane are cooked properly?

They should be tender enough to mash easily when pressed, but still hold their shape so the final bhaji does not become mushy.

Why are jaggery and tamarind both added to this bhaji?

They create the gentle sweet-sour balance that is typical in many Maharashtrian curries and helps round out the earthy bean flavor.

Can I use frozen coconut instead of fresh coconut?

Yes. Thaw it first and add it the same way; it will still give the gravy body and the characteristic mild sweetness.

How long does this bhaji keep in the fridge?

It keeps well for about 2 days refrigerated in a covered container. Reheat gently and add a splash of water if it thickens too much.

What should I serve with Alsanyachi Bhaji?

It pairs especially well with jowar bhakri or chapati, and also works nicely with steamed rice for a simple comforting meal.

Home / Recipes / maharashtrian / Alsanyachi Bhaji

maharashtrianMediumveganvegetariandairy free

Alsanyachi Bhaji

RATING

4.4/5(37)

TASTE SCORE

7/10

A simple Maharashtrian field bean curry made with soaked alsane, onion, coconut, and a gentle goda masala finish. It is homestyle, lightly spiced, and especially good with bhakri or chapati as part of a comforting meal.

PREP

15m

COOK

30m

SERVES

1 KATORI

89 cal

SERVINGS

METHOD · 7 STEPS

prep · ~480 min
Soak the alsane.
Wash the dried alsane well, soak them in plenty of water overnight, then drain before cooking.
pressure cook · ~20 min
Pressure cook the alsane.
1.Add the soaked alsane to a pressure cooker with 2 cups water.
2.Add 0.25 tsp salt and mix.
3.Pressure cook until the beans are tender but hold their shape, about 4 whistles.
4.Let the pressure drop naturally and keep the cooked beans with their cooking liquid.
TIPDo not overcook the beans or they turn mushy in the final simmer.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and asafoetida.
4.Add green chili, ginger, and turmeric powder.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~10 min
Cook the onion and tomato.
1.Add the chopped onion and cook until soft and lightly golden, 4 to 5 minutes.
2.Add the chopped tomato and cook until soft and pulpy, 3 to 4 minutes.
3.Stir in the grated fresh coconut and cook for 1 minute.
simmer · ~10 min
Finish the bhaji.
1.Add the cooked alsane with their cooking liquid to the pan.
2.Add goda masala, red chili powder, remaining salt, jaggery, and tamarind paste.
3.Mix well and simmer for 8 to 10 minutes until the curry comes together.
4.Adjust with a splash of water if you want a slightly looser gravy.
TIPA little jaggery balances the tamarind and brings out the warm flavor of goda masala.
garnish
Garnish with coriander leaves.
serve
Serve hot with bhakri or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the alsane overnight in plenty of water so they cook evenly and don’t stay chalky in the center.
2
After pressure cooking, the beans should press soft between your fingers but still look whole, not split apart.
3
Cook the onion until lightly golden before adding tomato; that sweetness supports the mild goda masala profile.
4
Add fresh coconut only for a minute or so, just enough to lose its rawness without drying it out.
5
Simmer the curry uncovered at the end so the bean starch and coconut naturally thicken the gravy.
6
Taste only after adding jaggery and tamarind together; the final balance should be gently sweet, tangy, and not sharp.
7
This bhaji tastes even better after 20 to 30 minutes of resting, once the goda masala settles into the gravy.