Surti papdi nu shaak
Surti papdi nu shaak, from above
VegVeganSurat, Gujarat

Surti papdi nu shaak

Flat Surti beans with ajwain and coconut. Winter's quiet star before undhiyu steals the show.

30 minTime
5 gProtein each
mildSpice
Surat's winter beans1 chapter · 1 min read

Make it your way

Grandma's wayThe Surti winter version.
The original
144kcalsame
5 gproteinsame
6 gfibresame
30minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Surti papdi (flat beans)4 cups, strings removed
Potato1 small, cubed
Cooking oil (vegetable oil)1½ tbsp
Ajwain (carom seeds)½ tsp
Asafoetidaa pinch
Ginger1.5 cm, grated
Green chilli1, crushed
Turmeric (ground turmeric)½ tsp
Coriander powder (ground coriander)1¼ tsp
Sugar1 tsp
Lemon juice1½ tsp
Fresh grated coconut2 tbsp
Coriander leaves (cilantro)a handful
Saltto taste
Water⅓ cup

Method

4 steps
  1. 1String the papdi and break each pod in two, keeping the beans inside.
  2. 2Heat oil, add ajwain and asafoetida, then ginger and chilli.
  3. 3Add papdi, potato, turmeric, salt and water. Cover and cook on low until tender.
  4. 4Add coriander powder and sugar, cook uncovered 3 minutes, then finish with lemon, coconut and coriander.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Surti papdi nu shaak: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Lauki thepla40 min
With a main Dal dhokli50 min
With a main Undhiyu90 min
To drink Masala chaas10 min
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