Val Papdi Bhaji Recipe - Goan Style Flat Beans Dry Sabzi
Val Papdi Bhaji Recipe, a simple sabzi of flat beans which is made in every Goan household. Simple to make and delicious to eat, it can also be packed in your Lunch Box.
Flat Beans are known as Val Papdi in the Maharashtra - Goa region, and is quite popular in this region. Val Papdi is the most looked down vegetable, however is packed with whole lot of nutrients. It takes care of our daily calcium, iron and magnesium even if we include a small quantity in our diets regularly.
This Val Papdi is a Goan adaptation and mad with simple ingredients. The Val papdi is first cooked in simple tadka of curry leaves and mustard, later finished with a coconut, garlic, tamarind mixture which adds a wonderful flavour to the dish.
If you like this recipe, try more Dry Sabzi recipes that you can make for your everyday meals:
- 400 grams Flat Green Beans , cut into 1/2 inch pieces
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 Dry red chillies
- 1 sprig Curry leaves
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Cooking oil
- Salt , to taste Ingredients to be ground
- 3 tablespoons Fresh coconut
- 5 cloves Garlic
- 1 teaspoon Tamarind Paste
How to make Val Papdi Bhaji Recipe - Goan Style Flat Beans Dry Sabzi
To begin making the Val Papdi Bhaji Recipe (Goan Style Flat Beans Dry Sabzi), make a coarse mix of the grated coconut, garlic and tamarind extract using a mixer grinder and keep aside.
Heat oil in a kadai, add mustard seeds, cumin seeds, dry red chillies and let it crackle on medium low heat. Add the curry leaves, once mustard crackles and let the curry leaves splutter.
Add in the flat beans, turmeric powder, season with salt and mix well. Close it with a lid and let the beans cook in its own steam for 10 minutes.
Once the beans are cooked to 3/4th, add in the course ground coconut mixture and mix well.
Cook the beans and coconut mix till the raw garlic smell goes away and the sabzi becomes dry. Occasionally keep stirring. Once done, switch off the heat and serve.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.