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A classic Maharashtrian stir-fry featuring tender flat beans cooked with coconut and a unique blend of spices. It’s a comforting, everyday dish that's both savory and slightly sweet, perfect with chapati or dal rice.
For 4 servings
Prepare the Beans: Wash the val papdi thoroughly. Snap off the top and bottom ends, pulling down the sides to remove the tough strings. Chop the beans into 1-inch pieces and set aside.
Temper the Spices: Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Then, add the cumin seeds and hing, and sauté for about 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onion to the pan. Sauté for 3-4 minutes until it becomes soft and translucent.
Cook the Beans: Add the chopped val papdi to the pan. Stir in the turmeric powder, red chili powder, goda masala, and salt. Mix well to ensure the beans are evenly coated with the spices.
Simmer until Tender: Pour in 1/4 cup of water, stir, and bring to a simmer. Cover the pan with a lid and reduce the heat to low. Cook for 10-12 minutes, stirring occasionally. The beans should be tender but still retain a slight crunch. If the pan gets too dry, you can sprinkle a little more water.
Add Finishing Flavors: Once the beans are cooked, add the grated jaggery and tamarind paste. Stir gently and cook for another 2 minutes, allowing the sweet and tangy flavors to meld into the dish.
Garnish and Serve: Turn off the heat. Stir in the freshly grated coconut and chopped coriander leaves. Mix well and let it rest for a minute. Serve Valpapdichi Bhaji hot with chapatis, bhakri, or as a side with dal and rice.
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A classic Maharashtrian stir-fry featuring tender flat beans cooked with coconut and a unique blend of spices. It’s a comforting, everyday dish that's both savory and slightly sweet, perfect with chapati or dal rice.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 224.04 calories per serving with 7.45g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 2 tablespoons of roasted and coarsely crushed peanuts along with the coconut for a nutty flavor and crunchy texture.
Incorporate small cubes of potato or small brinjals (eggplant) along with the val papdi for a more substantial dish. Adjust cooking time accordingly.
For a different flavor profile, add 2-3 cloves of minced garlic along with the onions.
Substitute Goda Masala with Malvani Masala for a spicy, coastal Maharashtrian twist.
Val papdi is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
As a legume, flat beans provide a good amount of plant-based protein, essential for muscle repair and overall body function.
The use of spices like turmeric and cumin lends anti-inflammatory and antioxidant properties to the dish, which can help combat oxidative stress in the body.
Fresh coconut is a source of medium-chain triglycerides (MCTs), a type of healthy fat that can provide quick energy.
Yes, it is a very healthy dish. Val papdi (flat beans) are rich in dietary fiber, vitamins, and minerals. The dish is plant-based, relatively low in fat, and the spices like turmeric offer anti-inflammatory benefits.
One serving of Valpapdichi Bhaji (approximately 1 cup) contains around 140-160 calories, depending on the amount of oil and coconut used. It's a light and nutritious side dish.
Val Papdi, also known as Indian broad beans or flat beans, is a popular legume in Indian cuisine. They have a distinct flavor and a tender-crisp texture when cooked.
Goda Masala provides the authentic, slightly sweet and aromatic flavor. If you don't have it, you can use regular garam masala as a substitute, but the taste will be different. You might want to add a tiny pinch of cinnamon and clove powder to get closer to the original flavor.
Leftover Valpapdichi 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.
Yes, you can use frozen chopped val papdi. You don't need to thaw them completely before use. Add them directly to the pan after sautéing the onions and spices, and adjust the cooking time as they may cook faster than fresh beans.