शेतकरी बांधवांचा आठवडी बाजार
शेतकरी बांधवांचा आठवडी बाजार 👈 is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by शेतकरी राजा 21 on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $4.32 total, $1.08 per serving
Ingredients
- 1 cup Soybeans (soaked overnight, drained)
- 2 medium Potatoes (peeled and diced 1‑inch cubes)
- 2 medium Tomatoes (chopped)
- 1 large Onion (finely chopped)
- 1 tsp Ginger‑Garlic Paste (store‑bought or homemade)
- 2 Green Chilies (slit lengthwise)
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to heat preference)
- 1 tsp Coriander Powder
- to taste Salt
- 2 tbsp Vegetable Oil (for tempering)
- 2 cups Water (adjust for desired consistency)
- 2 tbsp Fresh Cilantro (chopped for garnish)
Instructions
Soak Soybeans
Rinse the soybeans and soak them in plenty of water overnight (at least 8 hours). Drain before cooking.
Time: PT8H
Prep Vegetables
While the beans soak, peel and dice potatoes, chop tomatoes, finely chop onion, and slit green chilies.
Time: PT10M
Pressure‑Cook Soybeans
Add the drained soybeans and 2 cups of water to the pressure cooker. Close the lid and cook on medium heat for 2 whistles (about 15 minutes). Release pressure naturally.
Time: PT15M
Temper Spices
Heat oil in a saucepan over medium heat. Add mustard seeds; when they start to pop, add cumin seeds, then immediately add chopped onion, green chilies, and ginger‑garlic paste. Sauté until onion turns golden brown.
Time: PT5M
Temperature: Medium heat
Add Tomatoes and Spices
Stir in chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook for 4‑5 minutes until tomatoes break down and oil separates.
Time: PT5M
Temperature: Medium heat
Combine Beans and Potatoes
Add the cooked soybeans and diced potatoes to the saucepan. Mix well, then pour in enough water to just cover the ingredients (about 1‑1.5 cups). Bring to a boil.
Time: PT3M
Temperature: High heat
Simmer Curry
Reduce heat to low, cover, and let the curry simmer for 12‑15 minutes, or until potatoes are tender and flavors meld.
Time: PT15M
Temperature: Low heat
Finish and Garnish
Turn off the heat. Sprinkle chopped cilantro over the curry and give a final gentle stir.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 7 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Soy
Ingredient Substitutions
- Instead of Soybeans: Chickpeas, Lentils
- Instead of Potatoes: Sweet potatoes, Yam
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Onion: Shallots
- Instead of Ginger‑Garlic Paste: Fresh grated ginger and minced garlic
- Instead of Green Chilies: Red chili flakes
- Instead of Mustard Seeds: Rai (black mustard)
- Instead of Cumin Seeds: Jeera powder (add later)
- Instead of Turmeric Powder: Fresh turmeric grated
- Instead of Red Chili Powder: Paprika
- Instead of Coriander Powder: Ground coriander seeds
- Instead of Salt: Sea salt
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Fresh Cilantro: Fresh parsley
Equipment Needed
- Pressure Cooker
- Saucepan
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups
Critical Steps — Do Not Skip
- Soaking soybeans overnight ensures they cook evenly and digest easily.
- Pressure‑cooking soybeans to the right tenderness prevents a gritty texture.
- Tempering mustard and cumin seeds correctly adds authentic Maharashtrian flavor.
Chef Tips from the Video
- Add a pinch of asafoetida (hing) during tempering for extra depth.
- For a richer texture, mash half of the cooked soybeans before adding them back to the pot.
- Serve with a side of fresh cucumber raita to balance the heat.
Troubleshooting
Soybeans remain hard after pressure cooking.
Cook for an additional whistle or 5‑7 minutes longer; ensure enough water is present.
Curry is too watery.
Uncover and simmer on low heat to evaporate excess liquid, stirring occasionally.
Curry tastes bland.
Add a pinch more salt, a dash of garam masala, or a squeeze of lemon juice at the end.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Not recommended; curry should be refrigerated after cooling.
Make-Ahead Tips
- The curry improves in flavor after a few hours; make it a day ahead and refrigerate.
- Reheat gently on the stovetop, adding a splash of water if it has thickened.
Frequently Asked Questions
What is the cultural significance and history of soybean, potato, and tomato curry in Maharashtrian cuisine?
Soybean (bhata) curries are a staple in rural Maharashtra, where soybeans provide affordable protein. Combining them with potatoes and tomatoes reflects the region's reliance on locally grown vegetables and the tradition of one‑pot, hearty meals served with bhakri.
What are the traditional regional variations of soybean curry in Maharashtra?
In Vidarbha, the curry often includes peanuts and kokum for tanginess, while in Konkan the same dish may feature coconut milk and kokum. Some families add jaggery for a subtle sweet note, creating a sweet‑sour balance.
How is soybean, potato, and tomato curry traditionally served in Maharashtra?
It is traditionally served hot with bhakri (millet or rice flour flatbread), chapati, or steamed rice. A side of fresh onion‑tomato salad (koshimbir) and a dollop of homemade ghee are common accompaniments.
On what occasions or celebrations is soybean curry typically prepared in Maharashtrian culture?
Soybean curry is often prepared for everyday meals but also appears during harvest festivals like "Pune Festival" and during fasting periods where protein‑rich vegetarian dishes are favored.
What makes soybean, potato, and tomato curry special in Maharashtrian cuisine?
The dish showcases the Maharashtrian love for simple, nutritious, and earthy flavors—tempered mustard and cumin seeds, the tang of tomatoes, and the protein boost from soybeans—all cooked together in a single pot.
What are the most common mistakes to avoid when making soybean, potato, and tomato curry?
Common errors include under‑soaking the soybeans, over‑cooking the potatoes so they fall apart, and burning the tempering spices. Each step should be timed and monitored to keep textures distinct.
Why does this recipe use a pressure cooker for soybeans instead of a regular pot?
Soybeans are dense and take a long time to soften. A pressure cooker reduces cooking time dramatically while preserving nutrients, ensuring the beans become tender without becoming mushy.
Can I make soybean, potato, and tomato curry ahead of time and how should I store it?
Yes, the curry can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop, adding a splash of water if needed.
What texture and appearance should I look for when the curry is done?
The potatoes should be fork‑tender but still hold their shape, the soybeans soft yet whole, and the gravy should be thick enough to coat the vegetables, with a glossy sheen from the tempered oil.
How do I know when the soybean, potato, and tomato curry is fully cooked?
Taste a potato cube; it should slide off the fork easily. Test a soybean—if it yields without resistance, the curry is done. The oil should separate from the masala, indicating the spices are cooked through.
What does the YouTube channel शेतकरी राजा 21 specialize in?
The YouTube channel शेतकरी राजा 21 focuses on rustic, farm‑to‑table Indian recipes, street‑food style cooking, and practical tips for home cooks looking to use affordable, locally sourced ingredients.
How does the YouTube channel शेतकरी राजा 21's approach to Maharashtrian cooking differ from other Indian cooking channels?
शेतकरी राजा 21 emphasizes simplicity, minimal equipment, and budget‑friendly ingredients, often showcasing dishes that are popular in rural markets rather than restaurant‑style presentations, giving viewers authentic, everyday Maharashtrian flavors.
Last updated: September 6, 2026
