Todays recipe is val papdi chi bhaji gujarati style.
This can also be called as mini undhiyo /oondhiya recipe .
If you want to have flavour of undhiyo but are bored to follow the elaborate process than try this sabji.
I have added potato & brinjal in addition to val papdi . val papdi is also known as ghevda in marathi.the variety which you get in month of shravan is known as shravan ghevda
Surati papdi is also known as Valor(Walor) in Gujarati. other names being sem ki phali in hindi, Chikkudu kaya in Telugu,hyacinth beans or Indian Beans in english & val papdi or ghevada in marathi
These beans have hard fibrous strings which are preferably removed always while preparing them to be cooked. Some choose not to remove these strings as it provides fibre to the diet. The method to remove these strings is to simply tear the tip of the bean with hand and pull away the string from each side in one motion.
Oondhiya is the most famous Gujarati delicacy in which surti papadi seeds are used.
A delicious plate of surati papadi seeds spiced up with masala also tastes best with puffed Pooris, served with onions and a slice of lemon and also varities like oondhiya and rice delicacies can be prepared using these beans. These can also be sprouted and used in variety of dishes
Health Benefits" Green beans are a very good source of vitamin C, vitamin K, manganese, dietary fiber, folate and thiamin (vitamin B1).
" They are also a good source of vitamin A, phosphorous, vitamin B6, protein, niacin, magnesium, riboflavin (vitamin B2), copper, iron, zinc and potassium
Ingredients
1 cup Surti lilva/surti papdi
1/2 cup val papdi / flat beans/
12-15 baby potatoes/2 medium potato cubes
1/2 tsp ajwain / carom seeds
a pinch of asafoetida
1/4 tsp turmeric powder
1 tsp chilli powder
1 tsp dhania/ coriander seed powder
1 tsp jeera / cumin powder
1/2 - 1 tsp grated jaggery / sugar
salt to taste
2 tsp oil
To grind -
1/2 cup grated coconut
1/2 cup coriander leaves
3-4 garlic pods
3 green chillies
half inch ginger
Method: -
1.Grind all the ingredients listed under 'To grind' to a smooth paste
2.Peel the potatoes and cook along with papdi beans and lilva, with a little salt added in a pressure cooker for 1 whistle
3.Heat oil in a pan and add the carom seeds and asafoetida
4.Add turmeric powder and the ground paste
5.Saute the masala till it changes colour
6.Add the dhania powder, jeera powder, chilli powder and then add the cooked vegetables,brinjals
7 Mix well so that the vegetables are coated with the masala
8.Add the jaggery and salt and 1/2 cup of water and bring to a slow boil
9.Serve with chapati
How to Select
When purchasing look for ones whose pods are firm, velvety and smooth. Their color should be a lively medium green. Those whose green color is especially light or dark, or those that are yellow, whitish or are speckled with gray, should be avoided. Additionally, do not choose pods that are puffy, water soaked or have mildew residue. The pods should contain beans of sufficient number and size that there is not much empty room in the pod. You can tell this by gently shaking the pod and noticing whether there is a slight rattling sound. Choose smaller ones as they tend to be sweeter.
To test the quality of beans, snap one open and see whether it is crisp. They should be bright green in color, firm and plump.
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