Papdi bhaji or val papdi bhaji recipe

Papdi bhaji or val papdi bhaji recipe – an easy recipe of sauted and steamed papdi or flat green beans which i often make at home during winters. The recipe is similar to the goan recipe of french beans foogath.

Papdi is also known as hyacinth beans or indian broad beans in english. In marathi, these beans are called as papdi or val papdi. In gujarati, they are known as surti papdi or valor papdi. In hindi, called as sem ki phali or papdi. These beans are nutritious and very healthy.

This papdi bhaji recipe is made with very few ingredients. So this allows the flavor and taste of the flat beans to come through in this dish. Fresh coconut added to the bhaji, gives a mild sweet taste coupled with the faint sweetness of the beans.

The papdi bhaji goes very well with dal-rice or sambar rice or with chapatis or rotis.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 200-250 gms papdi (flat green beans or hyacinth beans or surati papdi or val papdi or valor papdi)

• 3-4 shallots or 1 small to medium onion, finely chopped

• 2-3 garlic, finely chopped

• ¼ tsp turmeric powder/haldi

• 1 green chili, chopped

• 3 tbsp grated coconut/nariyal

• 1 tbsp oil

• salt as required

• few chopped coriander leaves for garnishing

INSTRUCTIONS

• rinse the papdi or green beans first very well in water.

• drain them.

• then string them and chop them straight or diagonally into 1 inch or 1.5 inches pieces.

• heat oil in a pan or kadai.

• add the finely chopped onions and saute till the onions are translucent.

• then add the garlic and green chilies.

• saute for some seconds and add the turmeric powder.

• stir and then add the chopped papdi or flat beans.

• sprinkle salt and some water.

• cover the pan with a rimmed plate or lid.

• pour water over the plate.

• on a low flame simmer the flat beans till they are cooked completely.

• check in between and give a gentle stir.

• if the water dries up in the pan, then sprinkle some water and cover and continue to cook.

• if the water dries up in the lid, then add more water.

• when the beans are cooked and if there is water in the pan, then cook without the lid, so that the water dries up. some moisture should be there in the dish. the beans should not get browned or crisp.

• add the grated coconut and simmer for 2 to 3 minutes more on a low flame.

• garnish with coriander leaves and serve the papdi bhaji with rotis or chapatis.