Maharashtrian Farasbi Chi Bhaji
Farasbi chi bhaji cooks green beans with crushed peanuts and garlic, dry and quick.
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25 mintotal
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Heat oil in a pan. Add mustard seeds and allow them to crackle.
Add crushed garlic and sauté for 10 seconds until fragrant.
10 sec
Add the finely chopped onion and fry until it turns light pink and translucent.
Stir in turmeric powder, red chilli powder, and Goda Masala. Sauté quickly to avoid burning.
Add the finely chopped French beans and salt. Toss well to coat the beans with the spiced onion mixture.
Sprinkle a splash of water, cover with a tight lid, and steam on low heat for 8-10 minutes. Stir halfway through.
8–10 min
Once the beans are tender but still bright green, remove the lid. Add the coarsely ground roasted peanuts and fresh grated coconut.
Mix thoroughly and cook open for 1 minute to evaporate any remaining moisture. Serve hot.
1 min
How to tell it's done
Tiny, tender-crisp green bites heavily dusted with a dry, nutty, and savory peanut-coconut powder.
Nutrition
Per serving, from 2 servings.
158kcal
Where the calories come from
- Protein4.3 g10%
- Carbohydrate12.6 g30%
- Fat11.5 g60%
- Sugars
- 5 g
- Saturated fat
- 2.3 g
- Fibre
- 4.3 g
- Sodium
- 592 mg
- Potassium
- 339 mg
- Calcium
- 59 mg
- Iron
- 1.8 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Do not overcook the beans until they turn dull olive green. They should retain a slight snap. The coarsely crushed peanuts (Danyacha Kut) act as a sponge to absorb any extra moisture.
What to serve it with
A staple Maharashtrian everyday meal when served with hot Chapatis, Dal, and a side of pickle.
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