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Vaalachi Rassa Bhaaji Recipe – Maharashtrian Style Aloo and Vaal Sabzi
Description
Vaalachi Rassa Bhaaji is a classic Maharashtrian dish that brings together the earthy flavors of sprouted Kadve Vaal (bitter field beans) with a rich and aromatic coconut-based gravy. Kadve Vaal, also known as field beans, is a staple in many Maharashtrian households and pairs beautifully with potatoes and a medley of spices. This comforting and flavorful dish is perfect when served with steamed rice, Bhakri (flatbread), or Lehsuni Dal.
Ingredients
Main Ingredients
Ingredient | Quantity |
---|---|
Vaal Beans (Kadve Vaal) | 1 ½ cups (sprouted and peeled) |
Potato (Aloo) | 1 (peeled and cubed) |
Onion | 1 (finely chopped) |
Tomato | ½ (finely chopped) |
Turmeric Powder (Haldi) | ½ teaspoon |
Red Chilli Powder | ½ teaspoon |
Kashmiri Red Chilli Powder | 1 teaspoon |
Garam Masala Powder | 1 teaspoon |
For Roasting
Ingredient | Quantity |
---|---|
Oil | 2 teaspoons |
Onion | ½ (thinly sliced) |
Fresh Coconut (grated) | ¾ cup |
Garlic | 2 cloves |
Ginger | ¼ inch |
For Tempering
Ingredient | Quantity |
---|---|
Oil | 2 tablespoons |
Mustard Seeds (Rai/Kadugu) | ½ teaspoon |
Asafoetida (Hing) | ¼ teaspoon |
Curry Leaves | 1 sprig |
Nutritional Information (Per Serving)
Nutrient | Amount per Serving |
---|---|
Calories | 210 kcal |
Carbohydrates | 28 g |
Protein | 7 g |
Fat | 9 g |
Fiber | 5 g |
Sodium | 250 mg |
Potassium | 560 mg |
Vitamin A | 450 IU |
Vitamin C | 15 mg |
Preparation Time
Task | Duration |
---|---|
Soaking Time | 2 nights |
Active Prep Time | 35 mins |
Cooking Time | 35 mins |
Total Time | ~3 days |
Instructions
Step 1: Preparing the Vaal Beans
- Soak the dried Kadve Vaal overnight in sufficient water.
- The next morning, drain the water and rinse the beans in clean water. Drain again and place them in a covered vessel or tie them in a clean cotton/muslin cloth. Let them sit in a warm place for the day to promote sprouting.
- In the evening, soak the sprouted beans again overnight in water to loosen the peels.
- Peel the sprouted beans the next morning and set them aside.
Step 2: Preparing the Coconut Masala Paste
- Heat 2 teaspoons of oil in a pan. Add sliced onions and sauté until they turn soft and translucent.
- Add grated coconut and roast until lightly browned. Then, add garlic and ginger, and sauté for 1-2 minutes.
- Remove from heat and let the mixture cool. Grind it into a smooth paste with a little water.
Step 3: Tempering and Sautéing
- Heat 2 tablespoons of oil in a large saucepan. Add mustard seeds and let them splutter.
- Add asafoetida and curry leaves, stirring briefly.
- Add chopped onions and sauté until translucent. Add turmeric powder, red chili powder, and sauté for a minute.
Step 4: Cooking the Vegetables
- Add cubed potatoes and mix well. Pour enough water to immerse the potatoes and cover with a lid. Cook for 5-7 minutes.
- Once the potatoes are partially cooked, add the sprouted and peeled Kadve Vaal. Stir well and add more water, if necessary, to ensure everything cooks evenly. Stir occasionally.
Step 5: Adding Tomatoes and Coconut Masala
- When the potatoes are half-cooked, add chopped tomatoes. Stir well and cook until the potatoes and Kadve Vaal are tender.
- Add garam masala, the prepared coconut masala paste, and salt to taste. Stir everything well to combine.
Step 6: Final Touches
- Adjust the consistency of the gravy by adding water as needed. Bring the mixture to a boil and simmer for a few minutes on low heat.
- Taste and adjust seasoning if necessary.
Serving Suggestions
Serve the Vaalachi Rassa Bhaaji hot alongside:
- Steamed Rice
- Bhakri (Maharashtrian flatbread)
- Lauki Raita
- Lehsuni Dal
This wholesome, aromatic dish is a perfect addition to your everyday meal rotation, offering a delightful blend of flavors and textures that capture the essence of Maharashtrian cuisine.