PAPDI ANE ZUCCHINI NU SHAAK/HYACINTH BEANS AND ZUCCHINI
Papdi Ane Zucchini Nu Shaak is a version of the traditional Gujarati style Papdi Nu Shaak. Generally we add brinjal or eggplant but here I have replaced it with zucchini. Easy to prepare and full of earthy, sweetish flavour, this shaak goes best with tuvar ni dal, roti and rice.
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
- ½ tsp ajwain
- 1 tsp ginger paste
- 1 tsp green chilli paste
- ¾ -1 tsp salt
- 1 tbsp dhana jiru powder
- ½ tsp turmeric powder
- ¼ tsp asafoetida
- 2-3 tbsp chopped fresh coriander
- ¼ cup water
Instructions
- 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.
- Heat oil in a pressure cooker without the lid over medium heat.
- When it becomes hot, add mustard seeds.
- As soon as the seeds begin to pop, add cumin and ajwain seeds.
- Add hing and turmeric powder.
- Immediately add the papdi, surti papdi beans along with the zucchini or eggplant.
- Add salt, ginger and chili pastes. Mix well.
- Add water and mix. Shut the pressure cooker properly with its lid.
- Insert the whistle. Lower the heat to between low to medium.
- Let the shaak cook till one whistle blows.
- Take the pressure cooker off the heat and let the pressure reduce naturally. DO NOT ATTEMPT TO OPEN THE PRESSURE COOKER WHEN HOT.
- When the pressure cooker has cooled down a bit, gently lift the whistle with tongs allowing any pressure left to be released.
- Mix the shaak well. Put it on medium heat again.
- Add dhana jiru and chopped coriander. Let it become hot and serve with roti and dal.
Notes
- If the hyacinth beans do not snap easily then don't use it as the pod is too old. Use only fresh and tender pods.
- Replace the zucchini with chopped eggplant if you want to make the traditional shaak.
- Dhana jiru is a mixture of 1:¼ of coriander seeds and cumin seeds. Both are roasted separately and then ground together into a powder. It is used practically in all the Gujarati sabjis. Can use 1 tsp coriander powder and ¼ tsp cumin powder if you don't have dhana jiru.