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A rustic and flavorful Maharashtrian dry curry featuring tender val papdi (flat beans) and potatoes, cooked in a fragrant blend of spices with a hint of sweetness from jaggery and tang from tamarind. A perfect side dish for rotis or bhakri.
For 4 servings
Prep Vegetables: Wash the val papdi thoroughly. Snap off the ends and pull down the sides to remove the tough fibrous strings. Chop them into 1-inch pieces. Peel and dice the potato into 1/2-inch cubes. Finely chop the onion.
Temper Spices: Heat peanut oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until fragrant.
Sauté Aromatics: Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add Spice Powders: Lower the heat and add the turmeric powder, red chili powder, goda masala, and coriander powder. Stir continuously for about 30 seconds to toast the spices without burning them.
Cook Vegetables: Immediately add the chopped val papdi and potato cubes to the pan. Mix well to coat the vegetables evenly with the spice mixture. Add salt and stir again.
Simmer the Bhaji: Pour in 1 cup of water. Add the grated jaggery and tamarind paste. Stir everything together. Bring the mixture to a simmer, then cover the pan with a lid. Reduce the heat to low-medium and cook for 15-20 minutes, stirring occasionally. Cook until both the beans and potatoes are tender and can be easily pierced with a fork.
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A rustic and flavorful Maharashtrian dry curry featuring tender val papdi (flat beans) and potatoes, cooked in a fragrant blend of spices with a hint of sweetness from jaggery and tang from tamarind. A perfect side dish for rotis or bhakri.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 224.9 calories per serving with 5.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and Finish: Once the vegetables are cooked and most of the water has evaporated, creating a semi-dry consistency, stir in the grated fresh coconut and chopped coriander leaves. Mix well and cook for one more minute.
Serve: Turn off the heat. Serve the Val Papdi Bhaji hot with fresh chapatis, jowar bhakri, or as a side dish with dal and steamed rice.
For extra crunch and protein, add 2 tablespoons of roasted and coarsely crushed peanuts along with the coconut at the end.
Incorporate small, diced brinjals (eggplant) along with the potatoes for a classic combination known as 'Vangi Batata Papdi Bhaji'.
This recipe also works well with other beans like French beans or gawar (cluster beans), though cooking times may vary.
For a spicier kick, add 1-2 slit green chilies along with the onions.
Val papdi (flat beans) are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The beans in this dish provide a good amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
This bhaji is rich in essential nutrients like Vitamin C, Vitamin K, iron from jaggery, and potassium from potatoes, contributing to better immunity and overall health.
Spices like turmeric, cumin, and coriander used in the recipe are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
A single serving of Val Papdi Bhaji (approximately 195g) contains around 180-220 calories, depending on the amount of oil and coconut used.
Yes, it is a healthy dish. Val papdi is rich in fiber, vitamins, and minerals. The use of various spices offers anti-inflammatory benefits. It is a well-balanced vegetable dish when served with whole-grain flatbreads.
While Goda Masala provides the authentic taste, you can substitute it with a good quality garam masala. The flavor profile will be different but still delicious. Add a pinch of cinnamon and clove powder to the garam masala to get closer to the authentic taste.
Absolutely. For a Jain or no-onion-garlic version, simply skip the onion and ginger-garlic paste. The dish will still be flavorful due to the tempering and other spices.
Leftover Val Papdi Bhaji can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.