Surti Papri (Hyacinth Beans)

Surti Papri (Hyacinth Beans)

Congratulations to our member Sheroo Rusi Parekh

SURTI PAAPRI (Hyacinth Beans)

Ingredients
500 gms paapri, stringed, each broken into two pieces or kept whole, washed & soaked.
2 big or 3 medium onions finely chopped.
200 gms baby brinjal halved lengthwise & each piece cut slantwise into 1-1/2 inch pieces.
3 or 4 or as reqd whole garlic pods washed.
250 gms smallest size baby potatoes with skin washed well & soaked.
Spring onions & its greens chopped – handful.
Spring garlic & its greens chopped – handful.
1 tbsp Ginger-Garlic paste.
1/2 Tspn Haldi/ powder.
Red Chilli powder as per taste.
1 tspn garam masala/all spice powder.
1/2 tspn jeera/cumin powder.
1 tspn dhaniya/coriander powder.
1 tspn parsi sambhar powder.
1 tbspn roughly ground ajmo/ajwain (Carrom seeds).
Oil.
Salt as per taste.
Sweet potatoes washed & cut into big pieces (optional) (I don’t use).
Mutton (Optional). (I don’t use)

Method
Heat oil in a pan & fry onions till golden brown.
Add ginger-garlic paste & saute for a mnt.
Add haldi/, jeera/cumin & dhaniya/coriander powder n saute for a mnt.
Add paapri, spring garlic with greens & spring onions with greens.
Add garam masala/all spice powder & mix well.
Add ajmo/ajwain (carrom seeds) & mix well.
Add baby potatoes, brinjal, sweet potatoes (if using) & full garlic pods.
Add mutton (if using).
Transfer to cooker & cook on high flame till first whistle. Lower the flame & let it cook for 15 minutes.

Remove from fire & when cool transfer to the pan & cook on low flame till water dries up completely. (You may serve unpeeled or peeled potatoes. Unpeeled can be consumed with peels. I unpeel them before serving).

Serve with mince meat / chicken mince kabaabs or sukhat/dry tiny shrimp kabaabs, chapattis & spring onions.

Bon Appetite

#ParsiCuisine

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