Sem Ki Sabji | Surti Papdi Recipe | Valor Papdi Shaak
Sem ki Sabji, a winter-exclusive dish, features a sweet and tangy blend crafted from locally known flat beans, valor papdi. This dry, spiced dish serves as an ideal accompaniment to Indian flatbreads such as chapati or phulka, transforming them into a well-rounded and satisfying meal.
Ingredients
- 2 tablespoons oil
- ¼ teaspoon carom seeds (ajwain)
- 1 green chilli – crushed
- 3 to 4 garlic cloves – medium, crushed or ½ teaspoon finely chopped garlic
- 1 inch ginger or ½ teaspoon chopped ginger, crushed
- 2 potatoes – medium-sized or ½ cup chopped potatoes
- 1 pinch asafoetida (hing)
- 150 grams flat beans (sem) or 2 cups chopped valor papdi or 2 cups surti papdi
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon salt or add as required
- 1 to 2 teaspoons sugar or add as required
- ½ cup water
- 3 tablespoons coconut – fresh, grated
- 2 teaspoons white sesame seeds
- 2 tablespoons chopped coriander leaves
- 1 to 2 teaspoon lemon juice or add as per taste
- 1 to 2 tablespoons chopped coriander leaves – for garnish
Instructions
Preparation For Surti Papdi Recipe
- Firstly rinse the flat beans or sem (valor papdi or surti papdi) very well. Then string each flat bean and pull the pods apart.You have to open the pods to see if there are worms or mould in them. Discard the beans if they have a mould or worms in them.
- Chop or break each pod in two.
- This way string, open and break each flat beans. You will need 2 cups chopped valor papdi or surti papdi. Keep aside.
- In a mortar pestle take the peeled garlic cloves, ginger and green chili (chopped).
- Crush to a paste. Keep aside.
Making Surti Papdi
- Heat oil in a pan. You can use peanut oil or sunflower oil. Add carom seeds (ajwain) and let them splutter.
- Then add the ginger+garlic+green chili paste.
- Sauté for a few seconds till raw aroma of ginger and garlic goes away.
- Now add the chopped potatoes and asafoetida (hing).
- Mix and sauté potatoes for about two minutes on low to medium-low heat.
- Then add chopped sem or papdi beans.
- Next add turmeric powder, red chili powder, cumin powder and coriander powder.
- Mix well.
- Add ½ cup water and mix again.
- Simmer on medium low heat till the water comes to a boil.
- Then add fresh grated coconut, white sesame seeds and chopped coriander leaves.
- Season with 1 teaspoon salt or add as required. Also add 1 to 2 teaspoons sugar or add as per taste.
- Mix very well.
- Cover the pan and simmer veggies on a low to medium-low heat.
- In between check the veggies and stir them.
- If water dries up and potatoes are not cooked, then add more 2 to 3 tablespoons water or as required.
- Cover pan and simmer till the potatoes are tender and cooked.
- Once the potatoes are cooked and tender, if there is any water left, then cook without lid till all the water evaporates.Once the sabji is done, add add 1 teaspoon lemon juice.
- Stir and check taste. Add some more lemon juice if required.
- Lastly add 1 to 2 tablespoons chopped coriander leaves and mix.
- Serve Sem ki Sabji with roti, phulka or bhakri.
Nutrition
Calories: 170kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 2gSodium: 638mgPotassium: 541mgFiber: 5gSugar: 3gVitamin A: 309IUVitamin C: 19mgCalcium: 60mgIron: 4mg
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