Paapdi Chi Bhaaji is the Marathi name for Indian Bean Dry Vegetable. Paapdi beans are long, flat beans having a smooth green skin. Paapdi beans are picked when young and tender. These beans are available mainly in the winter months. Paapdi beans are also known as Valore beans, Val beans, Walor paapdi and Indian beans.
Paapdi beans are used extensively in Indian Cuisine. Young beans are washed thoroughly and the ends and the strings at the side are removed. These are then cut into 1″ pieces and are sauteed to make subzis/vegetables.
These beans have plenty of health benefits. They contain folate, iron, zinc, etc. which are all crucial for our healthy development.
Here I am sharing a recipe of Paapdi Chi Bhaaji as is made by my Mom using our traditional Saraswat Saambar Masala. The NKGSB cuisine, uses lots of coconuts, jaggery and Saraswat Saambar Masala in the daily cooking. My mom used this special masala in this particular vegetable and the result was delicious, as the Saraswat Saambar masala imparts it’s unique flavour to this vegetable.
For more delicious vegetable recipe so take a look at the following too….
5) Aaloo Gobhi
Here’s the recipe for the Paapdi Chi Bhaaji……
Prep time : 20 min
Cooking time : 20 min
Serves : 4
- 400 gm Paapdi
- 1/2 tsp Turmeric Powder
- 1/2 tsp Bedgi Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder
- 2 tsp Saraswat Saambar Masala
- 2 tsp Jaggery
- Salt to taste
- 1/4 cup Fresh Grated Coconut
For The Tempering :
- 2 tbs Oil
- 1 pinch Caraway Seeds (Ajwain/Owaa)
- 1/2 tsp Mustard Seeds (Rai)
- 1/4 tsp Asafoetida (Hing)
- To begin making Paapdi Chi Bhaaji, first string the tender papdi and break off their ends. Open the pods and collect the beans too. Wash thoroughly and cut the paapdi into 1″ pieces.
- Heat a Heavy bottomed pan, and add the oil to it. Now add the mustard seeds.
- As soon as they splutter add the caraway seeds, asafoetida and stir.
- Add the turmeric powder, chopped paapdi and saute. Add a little salt and cover with a lid.
- Cook covered stirring occasionally.
- When the paapdi are cooked, open lid and add the red chilli powders, saraswat saambar masala, jaggery, coconut and salt to taste. Mix well.
- Increase the flame, and evaporate all the extra water that might have been released during cooking.
- When done, switch off the flame and transfer to a serving bowl.
- Serve the delicious Paapdi Chi Bhaaji with phulkas and some Daali Toay and steamed rice.
- Do serve some NKGSB Style Sweet And Sour Raw Mango Chutney and Gaajar Flower Taaja Loncha as accompaniments too.
- Serve the Karwar Style Madgane With Rajgira And Oats as a dessert to complete the healthy traditional meal!