Make Val Papdichi Bhaaji….
Infused with the delightful flavors of fennel and cumin, this is easy everyday food… Something delicious to scoop up with a piece of warm Roti/Paratha, for a classic Roti-Sabji meal…. Or, perhaps you’d rather have steaming hot Dal-Chawal (beans and rice), or maybe some cool and refreshing Yogurt Rice instead… Well, here’s your tasty vegetable dish to ‘complete’ your meal.
In this recipe, I’ve used fennel and cumin seeds… I love how their flavors beautifully balance the slightly earthy taste of the tender bean pods. As for the final touch… fresh coriander leaves (cilantro), of course, and just a little bit of fresh coconut garnish. Its subtle sweetness, along with its nutty and moist texture most certainly enhances the Yumminess factor of the finished dish.
And… Oh Yeah….. The pristine snow-white, delicate coconut shreds and the fresh green coriander leaves look so very lovely against the pale green color of the cooked Val Papdichi Bhaaji. Want a bit more nuttiness? That’s easy… Just pull out your stash of crushed roasted peanuts and sprinkle some on …. right before you dig in!
Val Papdi…. Tender Hyacinth bean pods
The broad flat beans that so many folks all over the Indian sub-continent enjoy as a vegetable dish, have been cultivated in India for over 2 millenia! Lablab purpureus (hyacinth beans) have so many different regional names in India: Val Papdi (Vaal – Paap-dee, Marathi), Valor/Val/Surti Papdi (Gujarati), Sem ki Phalli (Same-kee-Phull-ee: the the ‘phull’ rhymes with ‘dull’; Hindi), Chapparada avare or Avarekalu (Kannada), Chikkudu kaya (Telugu), Avarai (Tamil), Avara (Malayalam), Sheem (Bengali)…
All these names I’ve listed (above) are just from the different regions of India! Keen to learn whether this vegetable was also popular outside India, I explored a little. Much to my surprise, I discovered that this bean is widely cultivated, all across the globe! And Yes, I found a dizzying list of new non-Indian names…. and a host of new recipes too!
You have to harvest the beans when tender.. Otherwise, the seeds inside the pods start becoming too big, and then the pods start getting fibrous and tough! Even after you cook them, the beans are still fibrous and tough! Ugh!
Lots of folks like to grow this vine in their kitchen gardens… From all accounts, it’s pretty easy to do and once established, doesn’t need much special care. My Mom, like many other gardening enthusiasts, had this in her garden. Even here, in the US, I have several friends who grow this in their backyards, and generously share their garden bounty with me during the summer months.
What to do with overgrown, tough Val Papdi beans?
Mom would always try to harvest the beans when they were little…. before they became big and tough. She’d be out there, poking around, plucking all the tender beans she found. Often, though, there just weren’t enough for a meal… Then she would stash them in the refrigerator until she could harvest a few more over the next couple of days.
Sometimes, though, she discovered a few large, overgrown ones that had managed to escape her eagle eyes! She would harvest these not-so-tender bean pods anyway… she just never wanted to waste anything that was even a tiny bit salvageable.
After splitting open these overgrown beans, she would collect the large seeds growing inside, and toss away the tough pods. If there were only a few large seeds, she would just cook them with the rest of tender pods. Sometimes, though, if she had not had a chance to harvest for 3-4 days, she got a big handful of the large, tough pods.
What did she do with the seeds she collected from these large pods? She’d cook them briefly, usually with just a bit of salt and cumin, and then toss them into whatever she felt like adding them to…. Salads, soups, other vegetable dishes…
Sometimes, though, she would just serve the cooked seeds by themselves, placing a tiny little portion of cooked hyacinth seeds on everyone’s plates… A quick squeeze of lime/lemon, maybe a sprinkle of Chaat Masala, a bit of finely chopped onion, and your little portion disappeared in two bites! Yum!
Traditional Indian-style Val Papdichi Bhaaji
If you explore traditional Indian-style recipes for cooking the tender Val Papdi pods, you’ll find lots of similarities, regardless of which part of India it’s from… Mustard seeds and cumin seeds, asoefetida (Hing), turmeric, red chilli powder, fresh green coriander leaves (cilantro) as garnish seem to be fairly standard ingredients…
Of course, it is the additional ingredients that contribute to the distinctly different flavors of various recipes. And what are some examples of typical ‘additional’ ingredients? Oh, the usual stuff….. ginger, garlic, onion, fresh grated coconut, curry leaves, Garam Masala, various other regional spice mixes, etc. .
Val Papdichi Bhaaji with a new twist – Fennel and Cumin
Despite the many variations these much-loved traditional dishes offered, I was beginning to tire of the same old flavors…. and itching to try something just a little different. I just wanted to tinker with the ‘traditional’ and play a little…
Being a big fan of fennel, I decided to try infusing this Bhaji with cumin and fennel. I followed my instincts and when I was done, I couldn’t believe how very tasty the Bhaaji turned out… and Yes, it definitely tasted very different! I tweaked it a little bit more, and my tasty new recipe was ready!
The Val Papdichi Bhaaji recipe I’ve shared here is decidedly different from most other recipes….. How so? It has no mustard seeds or Hing…. no ginger, garlic or onion… no curry leaves…. no Garam Masala… no Goda Masala (Go-Daa Masala) or other specialty spice mixes…
I’ve listed the fresh coconut as optional. I must say, though, that I really liked how just a little bit of fresh coconut enhanced this Bhaaji’s visual appearance as well as its flavor.
The inherent, somewhat earthy flavor of the tender beans, mellowed just a bit by a pinch of sugar, shines through beautifully in this dish. And of course, what Indian dish would not pack at least a little bit of heat? Crushed red pepper flakes do that quite nicely, without altering the ‘green’ look of the finished dish.
Hmmm… It actually looks pretty traditional when you first ‘look’ at it, but….. Go on… Take a bite, and you’ll immediately notice the difference!
Other vegetables – made Indian style
Would you like to try making some other vegetables, cooked Indian style? Check out some of the recipes I’ve posted here. Most of these are super easy to make … and nutrient rich and packed with flavor, too!
- Cabbage Sabji : Simple and delicious, with cabbage and potatoes, and the tang of tomatoes
- Green beans and Corn: Quick and easy side dish, make it in a jiffy!
- Bell Pepper with Roasted Besan: Very popular dish all across Maharashtra (India)
- Capsicum with Paneer: Green bell pepper and pan-fried golden Paneer
There are several more vegetable dishes I’ve posted – do check those out too!
Make some of these tasty vegetable dishes, serve them with piping hot Phulkas and enjoy a lovely and comforting Roti Sabji meal. Do leave reviews and star ratings please… Thanks!
Special Diets
This recipe for Val-Papdi chi Bhaaji is vegetarian, vegan, gluten-free and soy-free. It also has no onions or garlic, and is thus suitable for a Pooja Prasad Thali. To make a nut-free version, use a nut-free oil you like and omit the optional garnish with coconut and crushed peanuts. Perhaps you might wish to use crushed sunflower or pumpkin seeds instead of the coconut and/or peanuts.
So…. The next time you bring home a bagful for fresh Val Papdi from the vegetable vendor…. Or maybe the bounty is from your own garden…. Try a little change of flavor – infuse your Bhaaji with cumin and fennel and light up your taste buds!
Make this simple dish, share it with friends and family…. Serve it with your favorite flatbread – Roti, Paratha, Naan, Pita bread, tortillas. Watch as they tear off a piece of flatbread, scoop up some Val Papdichi Bhaaji, and pop it into their mouths… Enjoy their surprised and delighted expressions as they realize this Bhaaji tastes very different from what they might have expected!
Do write a review and give a star rating.. Thanks a bunch!
Enjoy!
Make Val Papdichi Bhaaji: with Fennel and Cumin
Equipment
- Pressure cooker preferred to cook the bean pods; if not available, follow alternate cooking directions
- Insert container bowl that fits inside the pressure cooker pot for pot-in-pot cooking; don't need if not using a pressure cooker
Ingredients
To pressure-cook pot-in-pot method
- 2 cups Tender Val Papdi bean pods – trimmed split and hand-torn into 1/2 inch pieces Must remove the strings on both sides of the beans; see recipe directions for details
- 1/4 tsp Cumin seeds
- 1/4 tsp Fennel seeds
- 1/4 tsp Crushed red pepper (flakes) also called chili flakes; adjust as per spiciness preferred – up to 1/2 tsp
- 1/4 tsp Sugar adjust as per taste preference
- 1/8 tsp Turmeric
- 2 tbsp Water
- 3/8 tsp Salt adjust as per taste preference
Tadka for making the Bhaaji
- 2 tsp Oil I like to use peanut oil; for nut-free option, use any mild nut-free oil you like
- 1/4 tsp Cumin seeds
- 1/4 tsp Fennel seeds
- 1/8 tsp Turmeric
Garnish
- 1/4 cup Fresh coriander leaves (Cilantro) – chopped OK to use tender stems too – the pack a lot of flavor
- 2 tbsp Fresh coconut – grated – optional, but highly recommend) frozen and thawed OK; omit for nut-free option
- 1 tbsp Crushed roasted peanuts – optional For nut-free option, substitute with crushed pumpkin seeds (lightly toasted)
- 1 whole Lime/lemon – cut into wedges – optional, but highly recommend
Instructions
- Wash the beans in a colander. Then, de-string the beans: this is the most time-cosuming step when making this Bhaaji!Pinch off a tiny bit of the tip from one side of the bean and gently pull downward from the other side of the same tip. A stringy, fibrous 'thread' will get pulled away from the bean. Repeat this process at the other end of the bean and strip away the string from the other side of the bean. Split open the pods and remove any large seeds growing inside. Collect these seeds separately. Tear the split pods into bite size pieces (1/2-3/4 inch / 1- 1.2 cm long)Note: Discard any bean pods that are tough and fibrous; remove and separate any large seeds growing inside the pod – some may even have turned black
- Transfer the prepared Val Papdi beans to a pressure cooker insert container – to cook by the "pot-in-pot" method. Sprinkle cumin seeds, fennel seeds, crushed red pepper, a pinch of turmeric and about 1/2 tsp sugar. Note: Do NOT add salt at this stage!For stove-top cooking without pressure-cooker: See detailed directions in Recipe Notes
- Toss together to mix the seasonings. Prepare the pressure cooker for pot in pot cooking: place a rack/trivet in the pressure cooker pot and add 1 1/2-2 cups water – the water should barely cover the rack.Place the container with the seasoned beans on top of the rack. If you have collected big seeds from a few tough bean pods, place them in a separate bowl and place it directly on top of the seasoned beans. Scatter a little cumin seeds and splash a little water on on top.Pressure cook for 4 min at full pressure; allow for natural pressure release – about 10-12 mi.
- Cooked seeds: Set them aside for another use.
- Cooked Val Papdi bean pods: they should be well-cooked (not crunchy), but not mushy. Note: Do not stir while still very hot to prevent mashing the beans.
Prepare Garnish Ingredients
- While the pressure cooker does its thing, you can prepare the garnish ingredients:Wash and chop the cilantro, grate some fresh coconut (or thaw frozen grated coconut); slice some lime/lemon into wedges
Make Tadka
- Heat 2 tsp oil in a shallow 10 inch (25 cm) frying pan; add 1/4 tsp each cumin seeds and fennel seeds; when they sizzle, add a pinch of turmeric (1/16 tsp)
- Add the cooked Val Papdi beans
- Stir and cook on low heat, uncovered, for 1-2 minutes.Add 3/8 tsp salt, stir and cook, uncovered, on low heat for 2-3 min, stirring frequently.
- Taste-test and adjust salt, sugar, spices according to your preferences.
- Garnish with fresh coriander (cilantro), grated fresh coconut and crushed roasted peanuts. Squeeze a little bit of lime/lemon juice all over.See Recipe Notes regarding the use of fresh grated coconut in the garnish.
- Serve hot with any fresh flatbread you like, along with lime/lemon wedges, spicy Indian pickles. You might also enjoy it as it as an accompaniment to various rice-based meals -Dal-rice, Yogurt rice, Khichadi, etc.Enjoy!
Notes
Pressure-cooker not available? No worries…
To cook the Val Papdi on the stove-top without a pressure cooker:- Heat 1/2 cup water in a 1 1/2-2 quart ( 1 1/2-2 liter) heavy bottom saucepan with a well-fitting lid.
- When the water comes to a boil, add cumin seeds, fennel seeds, crushed red pepper, sugar and turmeric: do NOT add salt at this stage.
- Stir, add the prepared Val Papdi pods
- Stir, cover and simmer on very low heat for 8-10 min, opening the lid after 3-4 min, briefly, for a quick stir and to check for sticking and/or burning on the bottom.
- If needed, splash a little water on top (about 2 tbsp), give a quick stir and continue to cook the beans
- Check for done-ness:
- Remove 1-2 pieces on to a small plate to cool a bit.
- Bite into it to check whether the beans are cooked: they should be soft-cooked, but not mushy!
- If not, continue to cook for 2-3 min more.
- Set aside, covered, while you make the Tadka for the Bhaaji.
- Follow the directions given in the main recipe for making the Bhaaji with the cooked beans.
- Remove the stringy fibers from both sides of the bean pods.
- Tear them into bite-sized pieces.
- Place them in a paper-lined bag or lidded container.
- Do not wash/rinse beans until you are ready to cook.
- Use within 1-2 days.
Storing Leftovers:
Refrigerate leftovers in a lidded container – preferably glass/ceramic- Use within a couple of days
- Note: the coconut garnish tends to become spoiled very quickly.
- it will start to have an off, slightly acidic smell
- remove the garnish before storing leftovers
- To delay spoilage of the coconut garnish, lightly cook the fresh grated coconut before garnishing the Val Papdi Bhaaji:
- microwave the grated coconut for 30 seconds
- it will start to have an off, slightly acidic smell
Definitely going to try making it .It looks yummy… for the tummy ….
Hope you like it, Madhuri
Will definitely going to try making it .It looks yummy… for the tummy ….
Very nice and tasty