Val Papdichi Bhaji

Name: Val Papdichi Bhaji
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup val beans (soaked overnight); 250 g flat beans (strings removed, cut into pieces); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 0.25 cup fresh coconut (grated); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp god masala; 1 tsp jaggery (grated); 1 tsp tamarind paste; 0.5 tsp salt; 1.5 cup water (for pressure cooking and simmering); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

7/10

A homestyle Maharashtrian beans and flat beans curry with a lightly spiced coconut masala. It cooks into a comforting, semi-dry bhaji that tastes wonderful with chapati, bhakri, or simple steamed rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

293 cal

SERVINGS

METHOD · 7 STEPS

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.
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.
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.
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.
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.
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.
serve
Serve hot.

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 val beans fully overnight so they cook evenly and stay creamy inside without splitting.
2
Pressure-cook the val only until soft but intact; they will cook a bit more when simmered with the flat beans.
3
Cut the flat beans into small, even pieces so they turn tender in the same time as the masala comes together.
4
Let the onion turn light golden before adding tomato; this gives the bhaji a deeper, sweeter base.
5
Add coconut at the very end so it stays fresh-tasting and doesn't turn oily or dull.
6
Cook uncovered for the last 1 to 2 minutes to get the classic semi-dry texture that pairs well with chapati or bhakri.
7
This bhaji tastes even better after resting 10 minutes, once the jaggery, tamarind, and god masala settle into the beans.