ghevda bhaji recipe | val papdi recipe

making ghevda bhaji

ghevda bhaji recipe with step by step pictures | val papdi recipe

Ghevda (घेवडा) is one of the popular beans in the Maharashtrian cuisine. Ghevda is also known as val papdi (वाल पापडी) or papdi shenga (पापडी शेंगा ) in Marathi. In Hindi, val papdi is known as sem (सेम). And in English, ghevda is called hyacinth beans and lablab beans.

These beans are broad, somewhat flat, and have big seeds within. Val papdi has a very nice, peculiar taste which most people would enjoy. It’s very mild, and the texture of the beans is great too. The seeds taste equally delicious.

cleaning the val papdi / ghevda

Wash the val papdi well. Then remove the strings that run along the sides. After that, you split the pods open. Then break them into 1/2-inch or 1-inch pieces with hand. You may use a knife to chop the val papdi if you like. But do not forget to remove the strings.

how to prepare ghevda bhaji recipe

This is Maharashtrian style papdi bhaji recipe (पापडी भाजी रेसिपी). Ghevda bhaji recipe is quite similar to the gavarich bhaji, the recipe of which you can find here – Maharashtrian gavarichi bhaji. Firstly, the ghevda or val papdi is boiled until tender. Is is then drained. A simple tadka is made using the usual Indian masalas and the boiled val papdi is tossed in. Sauteed until the oil separates, val papdi bhaji is then garnished with a handful of fresh coriander.

Val papdi bhaji tastes great with jowar bhakri (jowar ki roti), which is a sorghum flatbread. You can also serve it with roti or varan-bhaat.

making ghevda bhaji

Now let’s see how to make this simple and quick val papdi bhaji.

how to make ghevda bhaji recipe

5.0 from 1 reviews
ghevda bhaji recipe | val papdi recipe
 
Prep time
Cook time
Total time
 
Ghevda bhaji recipe, also known as val papdi bhaji is a simple and quick side dish for chapathi and jowar bharki. These are hyacinth beans, boiled and stir-fried with simple Indian spices.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2
Ingredients
  • Val papdi / ghewda - 350 grams, strings removed and broken or chopped into ½-inch pieces
  • Water - 2 & ½ cups
  • Groundnut oil - 2 tbsp
  • Cumin seeds - 1 tsp
  • Mustard seeds - 1 tsp
  • Hing / Asafetida - ¼ tsp
  • Turmeric powder- ½ tsp
  • Byadgi red chili - 2 tsp
  • Salt - to taste
  • Coriander leaves - a handful, finely chopped
Instructions
  1. Combine water and ghevda / val papdi in a pot.
  2. Bring it to a boil.
  3. Cover the pot and let the ghevda simmer until it's tender. It should not be mushy. It should still have a bite.
  4. Strain the ghevda / val papdi.
  5. Heat groundnut oil in a kadhai or pan. Add the mustard seeds and let them splutter. Add the cumin seeds and let them sizzle.
  6. Next, add the hing/asafetida and let it sizzle too.
  7. Turn the flame to low and add turmeric. Make sure it doesn't burn.
  8. Quickly add in the boiled ghevda / val papdi, salt, and byadgi red chili. Mix.
  9. Saute the ghevda / val papdi withthe spices until the residual water evaporates.
  10. Add the fresh coriander. Mix.
  11. The oil will begin to separate. That's when you know the papdi bhaji is ready.
  12. Ghevda bhaji is ready. Serve it with jowar bhakri or chapathi. Enjoy!

ghevda recipe with step by step pictures below


Step 1

Combine 2 & 1/2 cups water and 50 grams ghevda / val papdi in a pot.

making ghevda bhaji recipe


Step 2

Bring it to a boil.

making ghevda bhaji recipe


Step 3

Cover the pot and let the ghevda simmer until it’s tender. It should not be mushy. It should still have a bite.

making ghevda bhaji recipe


Step 4

Strain the ghevda / val papdi.

making ghevda bhaji recipe


Step 5

Heat 2 tbsp groundnut oil in a kadhai or pan. Add 1 tsp mustard seeds and let them splutter. Add 1 tsp cumin seeds and let them sizzle.

making ghevda bhaji recipe


Step 6

Next, add 1/4 tsp hing/asafetida and let it sizzle too.

making ghevda bhaji recipe


Step 7

Turn the flame to low and add 1/2 tsp turmeric. Make sure it doesn’t burn.

making val papdi bhaji recipe


Step 8

Quickly add in the boiled ghevda / val papdi, salt to taste, and 2 tsp byadgi red chili. Mix.

making val papdi bhaji recipe


Step 9

Saute the ghevda / val papdi withthe spices until the residual water evaporates.

making ghevda bhaji recipe


Step 10

Add a handful of chopped fresh coriander. Mix.

making ghevda bhaji recipe


Step 11

The oil will begin to separate. That’s when you know the papdi bhaji is ready.

making val papdi bhaji recipe


Step 12

Ghevda bhaji ready is ready. Serve it with jowar bhakri or chapathi. Enjoy!

ghevda bhaji

You Might Also Like

2 Comments

  • Reply
    namitha
    December 19, 2018 at 10:31 am

    super recipe. i had never tried val papdi before but your recipe made me want to try it. it was delicious. it is safe to say val papdi is going to be one of the regular sabzis in my home now.

    • Reply
      Monica
      December 21, 2018 at 10:37 am

      Thanks Namitha. I am glad you like Val papdi so much.

    Leave a Reply

    Rate this recipe: