Val Papdi Bhaji Recipe – Goan Style Flat Beans Dry Sabzi
Introduction
In the vibrant kitchens of Goa and Maharashtra, Val Papdi, or flat green beans, is a beloved vegetable that may not always get the attention it deserves. Often overlooked, this humble bean is a powerhouse of nutrition, packed with essential minerals like calcium, magnesium, and iron. Val Papdi Bhaji, a simple yet flavorful dry sabzi, is a Goan-style preparation that transforms these beans into a delicious side dish. Its earthy flavors, combined with fresh coconut, garlic, and tamarind, make it a perfect accompaniment to your meal. Let’s dive into the ingredients and preparation methods to bring this dish to your table!
Cuisine: Goan
Course: Side Dish
Diet: Vegetarian
Servings: 4-6
Ingredients
| Ingredient | Quantity |
|---|---|
| Flat Green Beans (Val Papdi) | 400 grams, cut into 1/2-inch pieces |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chillies | 2 whole |
| Curry Leaves | 1 sprig |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Oil | 2 teaspoons |
| Salt | To taste |
Ingredients to Grind:
| Ingredient | Quantity |
|---|---|
| Fresh Coconut (grated) | 3 tablespoons |
| Garlic Cloves | 5 cloves |
| Tamarind Paste | 1 teaspoon |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
-
Grind the Coconut Mixture
Begin by preparing the coconut mixture. In a grinder or food processor, add the grated fresh coconut, garlic cloves, and tamarind paste. Grind these ingredients into a coarse paste. Once done, set it aside for later use. -
Tempering the Spices
Heat 2 teaspoons of oil in a deep kadai (or frying pan) over medium-low heat. Once the oil is hot, add the mustard seeds and cumin seeds. Let them crackle for about 30 seconds, releasing their flavors into the oil.
Add the dry red chillies to the pan, followed by the curry leaves. Let the curry leaves splutter for another 15-20 seconds, infusing the oil with their aromatic fragrance. -
Cook the Beans
Now, add the chopped flat green beans (Val Papdi) to the pan. Sprinkle in the turmeric powder and season with salt. Stir everything well to combine.
Cover the pan with a lid and allow the beans to cook in their own steam for about 10 minutes. This will soften them and allow them to retain their vibrant color and nutrients. -
Add the Ground Coconut Mixture
Once the beans are cooked through (but still slightly firm), add the coarse coconut, garlic, and tamarind mixture to the pan. Stir it in thoroughly, ensuring the beans are coated with the coconut paste. -
Dry Out the Bhaji
Continue to cook the beans with the coconut mixture over low heat. Stir occasionally to prevent burning and to allow the raw garlic flavor to dissipate. The sabzi should gradually become dry and slightly crispy on the edges.
Once the beans are fully cooked and the mixture has dried out to your preference, remove the pan from the heat. -
Serve
Your Goan-style Val Papdi Bhaji is now ready to be served! This simple yet flavorful dish pairs beautifully with phulkas (Indian flatbreads), a bowl of Smoked Dal Makhani Dhaba Style, and a fresh Chickpea and Peanut Salad for a wholesome weeknight dinner.
Serving Suggestions
Val Papdi Bhaji makes for an excellent side dish to any Indian meal. Its light yet nutritious nature complements rich curries and dals, balancing out the flavors. It also pairs wonderfully with steamed rice or roti.
For a complete Goan-inspired meal, consider serving it alongside a refreshing Carrot and Coconut Salad or Cabbage and Coconut Stir-Fry. The combination of these dishes will transport you straight to the coastal kitchens of Goa.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Protein | 2 grams |
| Carbohydrates | 15 grams |
| Fiber | 4 grams |
| Fat | 7 grams |
| Saturated Fat | 4 grams |
| Sodium | 240 mg |
| Potassium | 300 mg |
| Calcium | 30 mg |
| Iron | 1.5 mg |
Tips for the Perfect Val Papdi Bhaji
- Freshness of Beans: Use fresh, tender Val Papdi for the best texture and flavor. Avoid overcooking the beans; they should remain slightly crisp after cooking.
- Coconut Variations: If fresh coconut is unavailable, desiccated coconut can be used, though fresh coconut adds a richer taste and texture.
- Adjust Spice Levels: You can adjust the heat level by adding more or fewer dry red chillies based on your preference.
- Steam Cooking: Letting the beans cook in their own steam under the lid helps retain nutrients and prevents the beans from getting too soggy.
Enjoy this traditional Goan recipe that not only elevates the humble flat bean but also brings a taste of coastal India to your table!
