Val Papdichi Bhaji

1. 1
   prep · ~20 min

   Prepare the beans and vegetables.

   1.Drain the soaked val beans and rinse them once.

   2.Remove the strings from the flat beans and cut them into small pieces.

   3.Chop the onion and tomato finely.

   4.Grate the fresh coconut and keep the coriander leaves ready.
2. 2
   pressure cook · ~15 min

   Pressure cook the val beans.

   Add the soaked val beans and 1 cup water to a pressure cooker. Cook for 3 whistles, then let the pressure drop naturally. The beans should be soft but still hold their shape.

   TIPDo not overcook the val beans or they will turn mushy in the bhaji.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and asafoetida.

   4.Add turmeric powder and stir for a few seconds.
4. 4
   saute · ~9 min

   Cook the onion and tomato.

   1.Add the chopped onion and cook until soft and light golden, 4 to 5 minutes.

   2.Add the chopped tomato and cook until it breaks down, 3 to 4 minutes.

   3.Add red chili powder and god masala, then mix well.
5. 5
   simmer · ~12 min

   Cook the bhaji.

   1.Add the flat beans and mix well with the masala.

   2.Add the cooked val beans along with their cooking liquid.

   3.Add the remaining 0.5 cup water, salt, jaggery, and tamarind paste.

   4.Cover and cook until the flat beans are tender and the flavors come together, 10 to 12 minutes.

   TIPStir once or twice while simmering so the beans cook evenly without sticking.
6. 6
   garnish · ~2 min

   Finish with coconut and coriander.

   Add the grated coconut and chopped coriander leaves. Mix gently and cook uncovered for 1 to 2 minutes until the bhaji looks semi-dry.

7. 7
   serve

   Serve hot.

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