Sauteed in ghee and carom seeds and then given a tempering of green garlic bulbs and stalks, this Surti Papdi sabzi is unusual.
SURTI PAPDI KI SABZI
Ingredients
300 grams surti papdi, stringed and halved
3 tbsp ghee
¼ tsp carom seeds (ajwain)
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp cumin powder
Salt to taste
2 tsps coriander powder
2 tsps chopped jaggery
½ tsp garam masala powder
1½ tsps cumin seeds
2 tbsps chopped fresh green garlic bulbs
2 green chillies, chopped
½ cup chopped green garlic stalks
2 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish
Chapatis for serving
Method
1. Heat 1 tbsp ghee in a pressure cooker. Add carom seeds and sauté for 30 seconds.
2. Add surti papdi and mix well.
3. Add red chilli powder, turmeric powder, cumin powder, salt, coriander powder and mix well.
4. Add 1½ cups water, jaggery, garam masala powder and mix well.
5. Cover the lid and cook on medium heat till the pressure is released thrice.
6. Open the lid once the pressure settles completely.
7. Heat remaining ghee in a pan. Add cumin seeds and once they start to change the colour, add fresh green garlic bulbs, green chillies and sauté for 30 seconds.
8. Add green garlic stalks, coriander and mix well.
9. Add this tempering to cooked surti papdi and mix well.
10. Transfer in a serving bowl, garnish with coriander sprig and serve hot with chapatis.
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