Val Papdi, or Valor Beans, have always been a childhood favorite of mine. My Granny was a master at preparing a mildly spiced Val Papdi Bhaji, infused with a subtle hint of spices and coconut. I took some inspiration from her recipe and created my own version. This dish offers a fresh take on vegetarian cuisine, perfect for when you’re tired of the same old vegetables and curries.
Val Papdi is high in nutrients and soluble fiber, adding a nutty flavor to any dish or curry. I prefer to use a generous amount of cooking oil, allowing the beans to soak in the oil to make handling and cooking easier. One twist I added to this recipe is the inclusion of tamarind pulp, which imparts a sweet and tangy flavor while also masking the bitterness of the Val beans.
As a bonus, I can enjoy any leftovers by simply heating them on a tawa, which helps drain excess water. I like to pair reheated Val Papdi Subzi with drinks, and a dash of lime juice elevates the dish to the next level.
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 3
Ingredients:
Val Papdi Beans – 250 gms
Ground Onion paste ( coarse ) – 1/2 cup
Tomato – 1 ( chopped & unseeded )
Ginger-garlic paste – 1 tbsp
Tamarind pulp – 2 tbsp
Turmeric – 1/2 tsp
Red Chilli powder – 1 tbsp
Asafoetida – a pinch
Coriander powder – 1 tsp
Garam Masala – a pinch
Dry Onion Garlic Powder – 2 tbsp
Salt – to taste
Sugar – to taste
Sesame Oil – 30 ml
Water – 1/2 cup
Chopped Coriander – for garnish.
Instructions:
1 ) Wash the Val Papdi thoroughly in water with a pinch of turmeric and salt. Drain and set aside.
2 ) Heat oil in a kadhai. Fry the onion paste and tomato together. Add ginger-garlic paste, turmeric, red chilli powder, asafoetida, coriander and fry further for two minutes on a high flame.
3 ) Reduce flame. Add the Val Papdi. Add the onion-garlic powder, tamarind pulp, salt, sugar and garam masala. Mix well. Check for taste. Add water and cover the kadhai with a lid. Let it cook on a slow flame for 15 to 20 minutes. Once done, remove from the flame and garnish with coriander. Serve hot with Roti or Rice.
