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A traditional Maharashtrian stir-fry featuring tender Malabar spinach and field beans. This wholesome dish has a unique sweet, sour, and savory flavor from coconut, jaggery, and tamarind.
For 4 servings
Prep Vegetables: Thoroughly wash the Malabar spinach and roughly chop the leaves and tender stems. Finely chop the onion, mince the garlic, and slit the green chilies. If using fresh val papdi, shell the beans.
Tempering (Tadka): Heat oil in a kadai or heavy-bottomed pan over medium heat. Add mustard seeds and allow them to splutter completely, about 30-45 seconds. Add cumin seeds and asafoetida, and sauté for another 10-15 seconds until fragrant.
Sauté Aromatics: Add the minced garlic, slit green chilies, and chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Cook the Beans: Add the shelled val papdi and 1/4 cup of water. Stir well, cover the pan, and cook on medium-low heat for 5-7 minutes, or until the beans are partially cooked and tender.
Add Spinach and Spices: Add the chopped Malabar spinach, turmeric powder, goda masala, and salt. Mix everything together. The spinach will begin to wilt and reduce in volume significantly.
Cook the Bhaji: Cover the pan again and let the bhaji cook on low heat for 6-8 minutes. Stir once or twice in between to prevent sticking. Cook until both the spinach and beans are fully cooked and tender.
Add Final Flavors: Uncover the pan and add the grated jaggery, tamarind pulp, and freshly grated coconut. Stir gently to combine all the ingredients. Cook for another 2 minutes, allowing the jaggery to melt and the flavors to meld together.
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A traditional Maharashtrian stir-fry featuring tender Malabar spinach and field beans. This wholesome dish has a unique sweet, sour, and savory flavor from coconut, jaggery, and tamarind.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 171.78 calories per serving with 4.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Serve: Turn off the heat. Let the Vali Bhaji rest for a few minutes before serving. It tastes best served hot with bhakri (sorghum flatbread), chapati, or as a side dish with dal and steamed rice.
Add a handful of roasted and coarsely crushed peanuts along with the coconut for extra texture and protein.
If val papdi is unavailable, you can substitute it with shelled fava beans, edamame, or even pre-soaked black-eyed peas (chawli).
Regular spinach (palak) can be used if Malabar spinach is not available. Note that regular spinach cooks much faster and lacks the slightly slimy texture of vali.
For a sattvic or Jain-friendly version, you can omit the onion and garlic. The flavor will be different but still delicious due to the goda masala and other spices.
Malabar spinach is a powerhouse of Vitamin A, Vitamin C, iron, and calcium, which are essential for healthy vision, a strong immune system, and robust bone health.
The combination of field beans and spinach provides ample dietary fiber, which aids digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
Field beans (Val Papdi) are an excellent source of plant-based protein, which is crucial for muscle repair, growth, and overall body function.
Traditional spices used in the tempering, such as cumin seeds and asafoetida, are well-known for their digestive properties, helping to reduce bloating and improve gut health.
A single serving of Vali Bhaji (approximately 210g) contains around 160-190 calories. This is an estimate and can vary based on the type of oil and the exact amounts of coconut and jaggery used.
Yes, Vali Bhaji is very healthy. It's rich in fiber from the beans and spinach, packed with vitamins like A and C from Malabar spinach, and provides plant-based protein. The use of traditional spices also offers digestive benefits.
If you can't find Malabar spinach (Vali), you can use regular spinach (Palak). However, Malabar spinach has a unique, slightly mucilaginous texture that is characteristic of this dish. Reduce the cooking time for regular spinach as it cooks faster.
Goda Masala is key to the authentic Maharashtrian flavor. If you don't have it, you can use garam masala (about 1 tsp), but the taste profile will be significantly different. It is highly recommended to source Goda Masala for this recipe.
Leftover Vali Bhaji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a pan or microwave before serving.
Yes, this recipe is naturally vegan and gluten-free. To ensure it is completely gluten-free, check that your brand of asafoetida (hing) is pure and not compounded with wheat flour.