Ghevda ki Sabzi or as it is known in Marathi- Ghevdyachi Bhaji is a stir fry, veg preparation made with one of the commonly found green vegetable- Ghevda or flat beans. This simple yet delicious veg recipe is a perfect lunchbox menu and goes very well with some hot Phulkas/Chapatis.
Seasonal green veggies like field beans play an important role in cuisines of Maharashtra and Gujarat. I absolutely adore when my Thali is filled with nutrition and yet looks aesthetically pleasing-full with dishes of varied colors and hence green occupy a prominent place in my Thali.
As monsoons begins to wane off, local vegetable market here are replete with seasonal produces and fresh greens. Ghevda is available in abundance at my local vegetable vendor and I often end up buying it in my weekly purchase. Ghevda, Val Papdi or Valor Papdi is known as flat beans. These tender green pods are edible and have slightly sweet flavored beans inside, which add a fleshy and buttery texture to its preparation.
Val papdi in its winter version is Surti Papdi especially popular in Gujarat and is a main ingredient in Undhiyu. Ghevda is a daily veg preparation that goes well in tiffin with some Chapatis. It can also be a perfect side dish with your usual comfort Food-Dal Chawal!
I would recommend to cook these greens just enough to retain its crunch. I like to temper this preparation with some carom seeds, chopped garlic and onions. Usually stir fry preparations are tempered with Cumin and not carom seeds. However, I would suggest you to add carom seeds to Ghevda Bhaji and experience for yourself the uniqueness of its taste. Ghevda is good for those who have weight loss enlisted on their yearly resolution chart and it also helps in regulating the blood cholesterol levels.
Pranay loves it when I pack Ghevda Bhaji in his lunchbox with some soft phulkas and flaxseed chutney !
Make this simple yet delicious veg preparation and share your feedback with us in comment section below. Do share with us your tiffin ideas in comment box!
Prep time:
Cook time:
Total time:
Serves: 3-4
- 250 gms Ghevda/Val Papdi
- 1 Large=100 gms Onions-sliced into lengths
- 1-tsp Carom Seeds
- ¼th-tsp Asafoetida Powder
- 5-6 Cloves of Garlic-finely chopped
- ½-tsp Turmeric Powder
- 1-tbsp Malvani Masala (or 2 tsp Kashmiri red Chili Powder+ 1 tsp Garam Masala Powder)
- Salt
- ½-cup=50 gms grated fresh coconut
- Cooking Oil
- Let's now see how to clean and cut Ghevda. I have cleaned and cut most of the vegetable and reserved few for demonstration purposes (See the Video)
- Heat 3-4 tbsp Cooking Oil in a Pan. Add Carom Seeds, asafoetida powder. Add finely chopped Garlic and fry until it becomes slightly brown
- Now add finely chopped Onions and fry for few mins. We have cooked Onions for 5-6 mins on medium heat.
- Now add Turmeric Powder and Malvani Masala Powder. Malvani Masala can also be replaced with 2 tsp Red Chili and 1 tsp Garam Masala powder.
- We have cooked Masala for 2 mins. Now add Ghevda and mix well. Cook on medium heat.
- Add Salt to taste and mix well. Now add ¼th Cup water. This is a dry veg preparation, hence keep quantity of water to minimum. Put the flame to least and cook covered.
- We have covered and cooked for 10 mins. We have used ½ cup water. Ghevda has now become soft and there is no excess quantity of water.
- Finally add ¼th Cup freshly grated Coconut- optional ingredient. Stir well. Remove from heat and prepare to serve.
- Ghevda ki Sabzi can be packed for your lunchbox along with Phulkas. This can also be relished with Chawal and Dal.
Click to watch recipe video
Leave a Reply