PAPDI ANE ZUCCHINI NU SHAAK/HYACINTH BEANS AND ZUCCHINI

Ingredients

• 500 g Surti papdi | hyacinth beans
• 1 cup surti papdi beans (frozen or fresh)
• 1 large zucchini or eggplant (cut into small cubes)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp ajwain
• 1 tsp ginger paste
• 1 tsp green chilli paste
• 3/4 -1 tsp salt
• 1 tbsp dhana jiru powder
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 2-3 tbsp chopped fresh coriander
• 1/4 cup water

Instructions

1. 1

   Prepare the papdi (pods) by removing the tips from both ends and removing the side veins if they peel off. Open the papdi up into two. If they are too long then snap into halves. Wash in a colander along with surti papdi beans.

2. 2

   Heat oil in a pressure cooker without the lid over medium heat.

3. 3

   When it becomes hot, add mustard seeds.

4. 4

   As soon as the seeds begin to pop, add cumin and ajwain seeds.

5. 5

   Add hing and turmeric powder.

6. 6

   Immediately add the papdi, surti papdi beans along with the zucchini or eggplant.

7. 7

   Add salt, ginger and chili pastes. Mix well.

8. 8

   Add water and mix. Shut the pressure cooker properly with its lid.

9. 9

   Insert the whistle. Lower the heat to between low to medium.

10. 10

    Let the shaak cook till one whistle blows.

11. 11

    Take the pressure cooker off the heat and let the pressure reduce naturally. DO NOT ATTEMPT TO OPEN THE PRESSURE COOKER WHEN HOT.

12. 12

    When the pressure cooker has cooled down a bit, gently lift the whistle with tongs allowing any pressure left to be released.

13. 13

    Mix the shaak well. Put it on medium heat again.

14. 14

    Add dhana jiru and chopped coriander. Let it become hot and serve with roti and dal.