If you are looking for a comforting, traditional Maharashtrian dish, this authentic Pavtyache Kalvan recipe is the perfect choice. Known as field beans curry in English, this flavourful and spicy gravy is a staple in many Indian homes. Using fresh, small pavta (lima beans) and a rustic blend of spices like Kanda Lasun Masala, this dish brings the true taste of the village straight to your kitchen.
Making this field beans curry is incredibly easy, even for beginners. You do not need any complex cooking techniques, and the ingredients are simple pantry staples. Whether you want a spicy weekend meal or a quick weeknight dinner, this Pavtyache Kalvan recipe delivers on amazing taste. Let us dive into the simple steps to make this delicious village-style curry!
Also Read: Instant Mix Dal Varan Recipe: Quick & Easy Mixed Dal
Ingredients List
- 250 to 300 grams of fresh small Pavta (field beans/lima beans), shelled
- 2 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 10 to 12 curry leaves
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon Kanda Lasun Masala (or everyday red chilli powder)
- 3 tablespoons roasted peanut powder
- Salt to taste
- 1.5 glasses of warm water
For the crushed paste:
- 2 tablespoons dry coconut
- 1 garlic bulb (peeled)
- 0.5 inch ginger
- 1 handful of fresh coriander leaves
Step-by-step Instructions
- Heat the Oil: Place a pan on medium heat and add 2 tablespoons of oil.
- Fry the Spices: Add 1 teaspoon of mustard seeds and let them pop. Then add 1 teaspoon of cumin seeds, 1 pinch of asafoetida, and the curry leaves.
- Sauté the Onion: Add the chopped onion and fry until it turns soft and slightly browned.
- Add the Paste: Coarsely crush the dry coconut, garlic, ginger, and coriander. Add this fresh paste to the pan and fry well for 2 minutes.
- Mix the Dry Spices: Lower the heat. Add 1 teaspoon of turmeric powder and the chopped tomato. Cook until the tomato softens.
- Add Flavour: Stir in salt to taste and 1 teaspoon of Kanda Lasun Masala. Mix everything perfectly.
- Cook the Beans: Add 3 tablespoons of roasted peanut powder and the shelled pavta. Toss well so the beans are coated with the spices.
- Add Water: Pour 1.5 glasses of warm water into the pan. Warm water helps the gravy boil faster and keeps the flavour rich.
- Simmer: Cover the pan and let it simmer on low heat until the beans are fully soft.
- Serve Hot: Once the curry reaches your desired thickness, turn off the heat and enjoy your Pavtyache Kalvan!
Also Read: Quick Dal Batata Recipe | Easy Lentil & Potato Curry
Cooking Tips
- Always use warm water for the gravy. It speeds up the cooking process and maintains a beautiful red colour on top.
- Crush the dry coconut, garlic, ginger, and coriander in a traditional mortar and pestle for the best village-style flavour.
- Roast the peanuts perfectly before grinding them. The roasted peanut powder gives the gravy a wonderful thickness and nutty taste.
Variations
- Vegan Version: This Pavtyache Kalvan recipe is naturally 100% vegan!
- Spicy Version: Increase the Kanda Lasun Masala to 2 teaspoons, or add 1 chopped green chilli while frying the onions.
- Kids-Friendly Version: Skip the spicy masala and use a mild Kashmiri red chilli powder. Add a tiny pinch of jaggery to balance the flavours.
Serving Suggestions
This rich field beans curry tastes heavenly when served hot with Bajra Bhakri or Jowar Bhakri. You can also pair it with warm chapatis or serve it over a bed of steamed plain rice. Add a side of fresh onion slices and a squeeze of lemon to complete the meal.
Also Read: Drumstick And Raw Mango Curry Recipe | Tangy Marathi Amti
FAQs
Q1: What is Pavta in English?
A: Pavta translates to field beans or lima beans in English. They have a buttery texture when cooked and are widely used in Maharashtrian recipes.
Q2: Can I use frozen beans for this Pavtyache Kalvan recipe?
A: Yes, you can use frozen beans if fresh ones are not available. Just thaw them before adding them to the pan. They will take slightly less time to cook.
Q3: What can I use instead of Kanda Lasun Masala?
A: If you do not have Kanda Lasun Masala, you can use 1 teaspoon of regular red chilli powder mixed with 0.5 teaspoon of Garam Masala.
Q4: How do I make the gravy thicker?
A: The roasted peanut powder naturally thickens the gravy. If you want it even thicker, use 4 tablespoons of peanut powder instead of 3, and add slightly less water.
Authentic Pavtyache Kalvan Recipe: Easy Maharashtrian Curry
Ingredients
- 250 to 300 grams of fresh small Pavta field beans/lima beans, shelled
- 2 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida hing
- 10 to 12 curry leaves
- 1 medium onion finely chopped
- 1 medium tomato chopped
- 1 teaspoon turmeric powder
- 1 teaspoon Kanda Lasun Masala or everyday red chilli powder
- 3 tablespoons roasted peanut powder
- Salt to taste
- 1.5 glasses of warm water
- For the crushed paste:
- 2 tablespoons dry coconut
- 1 garlic bulb peeled
- 0.5 inch ginger
- 1 handful of fresh coriander leaves
Instructions
- Heat the Oil: Place a pan on medium heat and add 2 tablespoons of oil.
- Fry the Spices: Add 1 teaspoon of mustard seeds and let them pop. Then add 1 teaspoon of cumin seeds, 1 pinch of asafoetida, and the curry leaves.
- Sauté the Onion: Add the chopped onion and fry until it turns soft and slightly browned.
- Add the Paste: Coarsely crush the dry coconut, garlic, ginger, and coriander. Add this fresh paste to the pan and fry well for 2 minutes.
- Mix the Dry Spices: Lower the heat. Add 1 teaspoon of turmeric powder and the chopped tomato. Cook until the tomato softens.
- Add Flavour: Stir in salt to taste and 1 teaspoon of Kanda Lasun Masala. Mix everything perfectly.
- Cook the Beans: Add 3 tablespoons of roasted peanut powder and the shelled pavta. Toss well so the beans are coated with the spices.
- Add Water: Pour 1.5 glasses of warm water into the pan. Warm water helps the gravy boil faster and keeps the flavour rich.
- Simmer: Cover the pan and let it simmer on low heat until the beans are fully soft.
- Serve Hot: Once the curry reaches your desired thickness, turn off the heat and enjoy your Pavtyache Kalvan!
