Dalimbi Usal

Field Beans (or Bitter Beans) Sprouts Curry is popularly known as Dalimbi Usal or Valachi Usal or Birde in Maharashtra. Even though the names sound similar, its method of making differs from region to region and from castes to sub-castes. Renowned marathi author Durga Bhagwat has rightly stated in her marathi book 'Khamang' that she believes in casteism when it comes to cooking and the taste differentials based on it is the glory of our country ("...पाकक्रियेच्या बाबतीत मी जातीभेद आवश्य मानते व तो सुसंस्कृतपणाचा एक भाग आहे, असंही मानते. ही रुचिभिन्नता या देशाचं वैभव आहे...").

Dalimbi Usal is a traditional accompaniment to rice and rotis. It is often included in traditional Maharashtrian wedding menu also. The method given here is a fusion method of Konkanastha Brahmins and Karhade Brahmins which is a complete  'no onion- no garlic' method. I will post another method of making this curry subsequently.

Approx. Time: 30 minutes (excluding pre-preparation)

Yield: 2 Servings

Ingredients:

1 cup Field Beans (or Bitter Beans) sprouts (Dalimbi)
1 cup Water
1 tbspn Spice Mixture
1 tspn Jaggery
1/4 cup freshly scrapped Coconut
1/4 cup finely chopped fresh Cilantro
Salt to taste

For spice mixture:
1/3 cup dried Coconut (grated)
1 tspn Cumin seeds
3-4 Dried red chillies


For Tempering:

1 tbspn Oil 
1/2 tspn Mustard Seeds
1/2 tspn Cumin seeds
A pinch of Asafoetida Powder
5-6 Curry leaves

For Garnishing:

Freshly scrapped Coconut
Finely chopped fresh Cilantro (Coriander leaves)

Method:
Pre-preparation:

(Soaking of 1/2 a cup of dried Field Beans will yield approx. 1 cup of Dalimbi)
Soak the Field beans overnight in water for 10 to 12 hours. After soaking, it will be swollen and puffed up. Drain water and rinse the beans. Transfer the soaked Field beans in a muslin cloth. Fold all the edges of the muslin cloth together and give it a twist. Tie a firm knot to the cloth. Then keep it aside for sprouting for nearly 6-7 hours. The field beans will get white sprouts. Remove the sprouted Field Beans from the cloth. Then take some lukewarm water in a container and add the  sprouts in it. Allow it to remain in the lukewarm water for nearly an hour so that the peel can be removed easily. Remove the peel individually. These beans are very delicate and hence need to be handled with care to avoid breaking. The peeled off Field Beans are called - Dalimbi or Birde. 

To make Spice Mixture:
Heat a saucepan. Add the grated dried Coconut and dry roast it over medium heat until it starts releasing aroma and turns brown in colour. Transfer it in a bowl. Then dry roast the Cumin seeds till it starts releasing aroma and starts changing its colour. Transfer it in a bowl. Lastly dry roast the dried Red Chillies for 2-3 minutes. (Alternatively, the dried chillies can be roasted in a teaspoon of Oil also) Allow all the ingredients to cool down. Then grind the mixture coarsely to make Spice powder.

To make Dalimbi Usal:
Heat a saucepan and add Oil to it. Once the Oil is hot, add the Mustard Seeds and let it splutter. Then add the Cumin Seeds, Asafoetida powder, Turmeric Powder and Curry leaves. Then add the peeled Field Beans and give it a gentle stir. Add a cup of water. Cover the pan with a lid and cook it for 10-15 minutes. Once the Field beans are cooked (nearly 75-80%) add the Jaggery, Salt and Spice powder (Coconut-Cumin and Chilly Powder). Cover the mixture and further cook it for few minutes. Test the beans with nail. If it breaks easily, then it is cooked. At the end add freshly scrapped Coconut and finely chopped Cilantro. This will soak some water and thicken the consistency of Curry. 

Finally, garnish it with freshly scrapped Coconut and finely chopped Cilantro. Serve hot with steamed rice or Roti.

Notes:

1. The consistency of this curry may either be thick, medium or watery as per the preference. Hence quantity of water may be adjusted accordingly. 

2. Do not cook the Field beans in pressure cooker as the beans are delicate and may get overcooked in few minutes. Also, try to stir the Filed Beans as gently as possible as they are delicate and may break if not handled carefully.
3. Jaggery should be added at semi-cooked stage (at 75-80%) because if it is added in the beginning, then the beans may turn hard and may remain uncooked. whereas adding Jaggery at semi-cooked stage makes the cooked beans firm and prevent it from breaking. 

Stepwise Pictures:

Suki Batata Bhaaji

Batatyachi Sukki Bhaaji (बटाट्याची सुकी भाजी) i.e. Potato Dry Sabzi used to be commonly served as a main course vegetable during traditional Maharashtrian weddings or festivities. There are many ways of making this simple delicacy, but the method given here is more of traditional (except usage of ginger paste, lemon juice and use of Methi seeds in tempering). Onions or Garlic may be used in this vegetable, however, since this vegetable is made on festive occasions, usage of Onions and Garlic is not prescribed. 

Serving:  2-3 people

Approx. Time: 20 minutes 

Ingredients

4 medium Potatoes
1 tspn Sugar
1/2 tspn Turmeric Powder
Salt to taste

For Tempering:
4 tbspn Oil
7-8 Methi Seeds 
1/4 tspn Asafoetida

1/2 tspn Mustard Seeds
1/2 tspn Cumin Seeds

7-8 Curry leaves

4 chopped Green Chillies

Other Ingredients:

1 tspn Ginger Paste 
1 tspn Lemon Juice

For Garnishing:

2 tbspns Scrapped Coconut

2 tbspns chopped fresh Coriander leaves

Method

Pre-preparation:
Wash the Potatoes and add a pinch of Salt while boiling them. Addition of Salt to the water while boiling prevents the potatoes from breaking. Once cooked, peel the potatoes and chop them in small equal cubes. 

To make Potato Bhaaji:
Heat the Oil in a non-stick Pan. Add Fenugreek seeds, Asafoetida, Mustard Seeds, Cumin Seeds. Once it starts crackling, add the Green Chilies, Curry leaves, Ginger Paste and Turmeric Powder . Saute it for few seconds and add the Potato Cubes into the tempering. Gently mix the Potatoes Cubes such that the tempering is evenly coated on the Cubes. Coat the tempering gently to avoid the Potato Cubes from breaking. Check the seasoning and add additional Salt and Sugar, if required. Now cover the Pan with lid and allow it to cook for 8-10 minutes on medium flame till it starts releasing steam. 

Once done, turn off the flame. Finally, add chopped fresh Coriander leaves, freshly scrapped Coconut and lemon juice. Serve hot with Roti or Puri. 

Notes

1. Alternatively, you may make this Bhaaji by marinating the potatoes in Salt, Sugar, Asafoetida and Turmeric Powder. Apply Salt, Sugar, Asafoetida and Turmeric Powder to the boiled potato cubes and rest it for 10-15 minutes. Then follow the normal method given above for tempering. 
2. Ensure that the lemon juice is added at the end, or else the Bhaaji will taste bitter. 
3. The quantity of Oil required to make this Bhaaji is slightly more. But reducing the amount of Oil impacts the final taste of the vegetable. 
4. If you want to use Onions, then add finely chopped Onions in the tempering before adding the potatoes and cook till it turns pink. Then, add the Potato Cubes and follow the method given above. 
5. Apart from Onions as given in note 4 above, you may also add Chana Dal or Urad Dal in the tempering. In Marathi language, this is called as 'Vyanjan' (व्यंजन)
6. The green chillies may also be replaced with dry Red Chillies. 

Stepwise Pictures