Authentic Pavtyache Kalvan Recipe: Easy Maharashtrian Curry
Learn how to make the perfect Maharashtrian Pavtyache Kalvan recipe. This authentic field beans curry is simple, flavourful, and great with bhakri!
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!