Vaalachi Rassa Bhaaji 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 want some more Maharashtrian recipes do go through the following recipes too……..
Here’s one authentic recipe for Vaalachi Rassa Bhaaji…..
- 1 1/2 cups Vaal (Sprouted & peeled)
- 1 Potato
- 1 Onion
- 1/2 Tomato
- 1/2 tsp Turmeric Powder
- 1/2 tsp Bedgi Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Garam Masala
To Be Roasted :
- 2 tsp Oil
- 1/2 Onion….. Thinly sliced
- 3/4 cup Grated Fresh Coconut
- 2 Garlic Cloves
- 1/4″ Ginger
For The Tempering :
- 2 tbs Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- 1 sprig Curry Leaves
- To make the Vaalachi Rassa Bhaaji, 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 a kadhai and add oil to it for roasting. When it heats up, add the sliced onions and saute till 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 and 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 and chill powders and saute.
- 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.
- Serve the Vaalachi Rassa Bhaaji with some hot Bhaakari or even with some Varan and hot steamed rice!
- Do serve some Mulyaachi Koshimbir and NKGSB Style Lasun Chutney by the side too.