Surti Papri (Hyacinth Beans)

By 3 comments

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SURTI PAAPRI (Hyacinth Beans)

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).
Salt as per taste.
Sweet potatoes washed & cut into big pieces (optional) (I don’t use).
Mutton (Optional). (I don’t use)

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


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SURTI PAAPRI (Hyacinth Beans)

SURTI PAAPRI (Hyacinth Beans)

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Dec 12, 2018, 11:11 am

This is something unique and delicious, I would love to try the meatless version.


Dec 12, 2018, 7:25 pm

Do try the meatless version. It is a indian vegetable that is very tasty in itself.


Dec 12, 2018, 9:27 pm

Yes, I do feel the same. 🙂

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