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A classic Maharashtrian stir-fry featuring tender field beans cooked with coconut, jaggery, and aromatic goda masala. This delightful bhaji offers a perfect balance of sweet, tangy, and spicy flavors, making it a comforting everyday meal.
For 4 servings
Prepare the Beans: Wash the val papdi thoroughly. Snap off the ends and pull away the tough strings from both sides. Chop the beans into 1-inch pieces. Set aside.
Make the Tempering (Tadka): Heat oil in a kadai or pan over medium heat. Add mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Cook Masala Base: Add the chopped tomato and cook for 5-6 minutes, stirring occasionally, until it turns soft and mushy. Now, add the spice powders: turmeric powder, red chili powder, and goda masala. Mix well and cook for one minute, stirring continuously.
Cook the Bhaji: Add the prepared val papdi pieces and salt to the pan. Stir well to coat the beans evenly with the masala. Pour in 1/2 cup of water, bring to a simmer, then cover the pan. Reduce the heat to low and cook for 12-15 minutes, or until the beans are tender but still have a slight bite. Stir once or twice in between to prevent sticking.
Add Finishing Flavors: Once the beans are cooked, add the tamarind pulp, grated jaggery, and fresh grated coconut. Mix gently and cook uncovered for 2-3 minutes, allowing the jaggery to melt and the flavors to meld together.
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A classic Maharashtrian stir-fry featuring tender field beans cooked with coconut, jaggery, and aromatic goda masala. This delightful bhaji offers a perfect balance of sweet, tangy, and spicy flavors, making it a comforting everyday meal.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 250.1 calories per serving with 7.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve the Val Papdichi Bhaji hot with chapati, bhakri, or as a side with dal and rice.
Add 1/4 cup of roasted peanuts or a handful of sprouted moth beans (matki) along with the val papdi for extra protein and texture.
Add one small potato, peeled and diced, along with the onions and cook until slightly browned before adding the tomatoes.
Slit 2-3 green chilies lengthwise and add them along with the ginger-garlic paste for an extra kick of heat.
For a Jain or Sattvic version, simply skip the onion and ginger-garlic paste. The dish will still be flavorful due to the other spices.
Val Papdi is an excellent source of dietary fiber, which aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
As a legume, field beans provide a significant amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
This dish is rich in essential vitamins and minerals, including Vitamin C from tomatoes, iron from the beans, and manganese and potassium, which support various bodily functions.
Spices like turmeric (containing curcumin) and ginger used in the recipe are known for their powerful anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Yes, it is a very healthy dish. Val Papdi (field beans) are rich in dietary fiber, protein, and essential minerals. The use of traditional spices like turmeric and asafoetida also offers various health benefits. It is a nutritious, plant-based meal.
One serving of Val Papdichi Bhaji (approximately 1 cup or 160g) contains around 150-170 calories, making it a light yet satisfying option for a main meal.
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and pungent aroma from ingredients like coconut, sesame seeds, and stone flower (dagad phool). While you can substitute it with garam masala in a pinch, it will not replicate the authentic taste of the dish.
Yes, you can use frozen val papdi. Thaw them completely before use. Note that frozen beans may cook faster than fresh ones, so reduce the cooking time in step 5 accordingly.
Store any leftover bhaji in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.