Vaalachi Rassa Bhaaji Recipe - Maharashtrian Style Aloo And Vaal Sabzi
Vaalachi Rassa Bhaaji is a delicious Maharashtrian Style Curry where Vaal Beans and Potato is cooked with everyday Masalas. Serve Vaalachi Rassa Bhaaji along with Steamed Rice and Lauki Raita for your everyday meal. You can also serve it with Bhakri and Lehsuni Dal.
Vaalachi Rassa Bhaaji Recipe is a Maharashtrian dish made using ‘Kadve Vaal’ and coconuts. Kadve vaal are referred to as ‘field beans’ in English. We get different types of vaal in India, like Kadve Vaal (bitter field beans), Goade Vaal (dalimbi / sweet field beans), Surati Vaal, Pavta, etc.
Field beans are smaller in size and are relatives of Broad beans. They are rich in proteins as well as Vitamin A, B-Complex, C and E as well as various minerals and enzymes too!
Kadve Vaal are generally used for making this curry vegetable or even in the preparation of ‘vaalache birde’. Gode vaal / Dalimbi too can be used in this gravy. Vaal are generally used in the dry form. They are soaked, then sprouted and used in vegetables.
If you like this recipe, you can also try other Maharashtrian Curries for your everyday meals such as
- 1 1/2 cups Vaal Beans , sprouted and peeled
- 1 Potato (Aloo)
- 1 Onion , finely chopped
- 1/2 Tomato , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Kashmiri Red Chilli Powder , bedgi chilli powder
- 1 teaspoon Garam masala powder To be roasted
- 2 teaspoon Oil
- 1/2 Onion , thinly sliced
- 3/4 cup Fresh coconut , grated
- 2 cloves Garlic
- 1/4 inch Ginger For The Tempering
- 2 tablespoons Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
How to make Vaalachi Rassa Bhaaji Recipe - Maharashtrian Style Aloo And Vaal Sabzi
To begin making the Vaalachi Rassa Bhaaji Recipe, we need to start the process two night previous to the time of making it. First, soak the dried vaal overnight in sufficient water.
The next morning, drain out all the water and wash them again in some clear water. Drain out all of this water too and keep them covered in a vessel till nightfall or tie them up in a clean cotton or muslin cloth and place in a covered vessel till nightfall.
Try placing the vessel in a warm place. This will help them sprout well.
Remove the sprouted vaal from the cloth and now soak them again in sufficient water, overnight. This will help in the loosening of the vaal peels easily the next morning.
Next morning, peel all the vaal and set aside.
First heat oil in a heavy bottomed pan. When it heats up, add the sliced onions and saute till they turn soft and translucent.
Add the grated coconut and roast till a little browned. Now add the garlic and ginger and roast with the coconut for just a minute or two.
Remove the mixture from heat and set aside to cool. Grind it using sufficient water to get a smooth paste.
Chop the onion, tomato finely and set aside. Peel and cube the potatoes and immerse in clean water till further use.
In the meantime, heat a saucepan and add the oil for tempering to it.When the oil heats up, add the mustard seeds. As soon as they splutter add the asafoetida and the curry leaves and mix.
Add the chopped onions and saute till they turn translucent. Now add the turmeric powder, red chilli powder and saute. Cook for about a minute.
Add the cubed potatoes and mix well. Add sufficient water to immerse the potato cubes and cook covered for 5-7 minutes.
Now add the peeled sprouted vaal. Mix well and add some more water if required, to cook the potatoes and vaal. Keep stirring occasionally.
When the potatoes are half cooked, add the chopped tomato and mix well. Cook covered stirring occasionally.
When the potatoes and vaal are well cooked, add the garam masala powder, ground paste of coconut and salt to taste.
Here care should be taken to see that neither are the vaal half cooked, nor over cooked.
Add some water if required to get a gravy of medium consistency. Bring to a boil and then simmer on low heat for few more minutes.
Check seasoning and switch off the heat and transfer to a serving bowl.