There are some vegetables I like, and yet I don’t end up buying them. Papdi is one of them. My mom got fed up of saying I am buying the same veggies over and over again, and went ahead and bought papdi one fine day. My cook’s never made this sabzi for me before, so I made it this time. She did the stringing the bean pods part, which is a bit time consuming. But once that is done, cooking the sabzi is a cakewalk. Devansh liked the papdi sabzi. I make quite a few sabzis using the combination of goda masala and jaggery, and he likes that taste. I think he was also glad for the change. If you too are looking for a different sabzi than the regular ones, give this vitamin-rich papdi sabzi a try.
Papdi Aloo Sabzi Recipe
- 200 gms papdi flat green beans
- 1 medium sized potato
- 1 tsp ajwain
- 1/4 th tsp asofoetida hing
- 1/4 th tsp turmeric powder hing
- 1/4 th tsp mustard seeds rai
- 1/4 th tsp red chili powder
- 3/4 th tsp goda masla
- 1 tsp powdered jaggery preferably organic
- 1 tbsp oil
- Salt to taste
- Wash the papdi bean pods thoroughly, string them, and then separate each pod in two pieces. (My cook tells me this should be done before cutting the beans to ensure there aren't any worms in the beans. Although with amount of pesticides they use these days to grow the vegetables, the chances of finding worms in vegetables are slim. So if you find one, rejoice. Pesticide content in your veggie is less. :-D)
- Cut the pods in approx. one inch pieces. (Retain the beans, don't throw them away.)
- Peel and cut the potato in cubes.
- Heat a small pressure cooker, add oil. (You can cook in a pan/kadai if you wish but cooking in pressure cooker reduces cooking time, which in turn helps retain more nutrients in food.)
- Add mustard seeds, and when they begin to crackle, add hing and ajwain. (Ajwain is good for controlling flatulence caused by beans.)
- Add papdi and potato pieces, and stir properly.
- Add haldi, red chili powder, god masala, and mix properly with the sabzi.
- Add approx. 3/4th cup of water and mix properly.
- Add salt and jaggery, and then cover the cooker.
- Cook on medium heat initially for a couple of minutes, and then lower the heat and cook for around 10 minutes. (2 whistles)
- Add chopped coriander after the steam settles and you can open the lid of the cooker, and mix it well with the sabzi.
- Serve the sabzi with hot chapatis.