– A Flavorful Maharashtrian-Style Curry
Today, we’re making a flavorful and wholesome Pavta Aloo Baingan Sabzi, a traditional preparation made with fresh lima beans, potatoes, and brinjals. This dish is packed with authentic Maharashtrian flavors—aromatic spices, roasted coconut, farsan, and a freshly ground masala that brings all the vegetables together beautifully.
Fresh lima beans (pavta) are seasonal and incredibly nutritious. When cooked with vegetables and spices, they become buttery soft and wonderfully flavorful. This curry pairs perfectly with chapati, bhakri, or steamed rice, making it a delightful everyday recipe.
If you try this version once, you’ll want to make it the same way every time!
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Ingredients
- Fresh lima beans – 1 cup
- Brinjal – 2
- Potato – 2
- Green chili – 2
- Ginger – 1 inch piece
- Coriander leaves – 2 tbsp
- Roasted coconut – 2 tbsp
- Farsan – ¼ cup
- Black pepper – 5
- Clove – 1
- Cinnamon stick – small piece
- Oil – 2 tbsp
- Mustard seeds – ½ tsp
- Carom seeds – ¼ tsp
- Curry leaves – 1 sprig
- Tomato paste – 2
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Coriander powder – 1 tsp
- Cumin powder – ½ tsp
- Fennel seeds powder – ¼ tsp
- Salt – as per taste
- Lemon juice – 1 tsp
- Fresh coriander leaves – to garnish
Method
Step 1: Prepare the Fresh Masala
- In a mixer jar, add 2 green chilies, 1 inch ginger, 2 tbsp fresh coriander, 1½ tbsp roasted coconut, ¼ cup farsan, 4–5 black peppercorns, 1 clove, 1 small piece cinnamon..
- Grind everything to a smooth paste.This masala gives the sabzi its unique flavor and thickness.
Step 2: Prepare the Vegetables
- Peel and cube potatoes.
- Chop brinjals.
- Keep fresh lima beans ready.(Drizzle a little water on brinjal pieces to prevent browning.)
Step 3: Make the Tempering
- Heat 2 tbsp oil in a kadai.
- Add mustard seeds and let them splutter.
- Add ajwain and curry leaves.
- Add 2 tbsp tomato paste and sauté well.
Step 4: Add Spice Powders
- Add and cook the spices for 1–2 minutes..now add ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp coriander powder, ½ tsp cumin powder, ¼ tsp fennel powder.
- Cook the masala on low-medium heat for 5 minutes, stirring occasionally.
- Do not add water at this stage—dry roasting intensifies the flavor.
Step 5: Add Vegetables
- Add the pavta (lima beans), chopped potatoes, and brinjals.
- Mix well to coat all vegetables with the masala.
- Cover the pot, place some water on the lid (to retain steam), and cook for 5–7 minutes on low flame.
- Vegetables should become 70% cooked before adding the fresh ground masala.
Step 6: Add Fresh Masala & Water
- Once vegetables are partially cooked, add the fresh masala paste prepared earlier.
- Add salt to taste.
- Mix well.
- Add hot water (the same water kept on the lid). Add more water for gravy. Add less water for dry-style sabzi.
- Bring the sabzi to a boil, cover, and simmer for 10 minutes.
Step 7: Final Touch
- Once the curry is cooked and vegetables are soft, add 1 tsp lemon juice.
- Mix gently.
- Garnish with fresh coriander leaves. Our aromatic Pavta Aloo Baingan Sabzi is ready!
Serve hot with Phulka / Chapati, Jowar or Bajra Bhakri, Steamed rice or Jeera rice. Pairs wonderfully with a squeeze of lemon and some fresh salad.
Tips & Tricks –
1. Use fresh pavta (lima beans)
They cook faster and taste sweeter than dried beans.
2. Don’t skip the fresh masala
The combination of coconut, coriander, farsan, and whole spices gives this dish its authentic flavor.
3. Cook vegetables partially before adding paste
This helps them retain shape and prevents overcooking.
4. Adjust water based on your preference
- More water = gravy
- Less water = semi-dry sabzi (perfect for chapatis)
5. Simmer quietly
A slow simmer deepens the flavor and helps the masala blend beautifully.
