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.
Now let’s see how to make this simple and quick val papdi bhaji.
how to make ghevda bhaji recipe
- 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
- Combine water and ghevda / val papdi in a pot.
- Bring it to a boil.
- Cover the pot and let the ghevda simmer until it's tender. It should not be mushy. It should still have a bite.
- Strain the ghevda / val papdi.
- Heat groundnut oil in a kadhai or pan. Add the mustard seeds and let them splutter. Add the cumin seeds and let them sizzle.
- Next, add the hing/asafetida and let it sizzle too.
- Turn the flame to low and add turmeric. Make sure it doesn't burn.
- Quickly add in the boiled ghevda / val papdi, salt, and byadgi red chili. Mix.
- Saute the ghevda / val papdi withthe spices until the residual water evaporates.
- Add the fresh coriander. Mix.
- The oil will begin to separate. That's when you know the papdi bhaji is ready.
- Ghevda bhaji is ready. Serve it with jowar bhakri or chapathi. Enjoy!
ghevda recipe with step by step pictures below
Combine 2 & 1/2 cups water and 50 grams ghevda / val papdi in a pot.
Bring it to a boil.
Cover the pot and let the ghevda simmer until it’s tender. It should not be mushy. It should still have a bite.
Strain the ghevda / val papdi.
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.
Next, add 1/4 tsp hing/asafetida and let it sizzle too.
Turn the flame to low and add 1/2 tsp turmeric. Make sure it doesn’t burn.
Quickly add in the boiled ghevda / val papdi, salt to taste, and 2 tsp byadgi red chili. Mix.
Saute the ghevda / val papdi withthe spices until the residual water evaporates.
Add a handful of chopped fresh coriander. Mix.
The oil will begin to separate. That’s when you know the papdi bhaji is ready.
Ghevda bhaji ready is ready. Serve it with jowar bhakri or chapathi. Enjoy!