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Valor paoadi nu shak recipe

Valor Papdi nu Shaak

Valor Papdi (Hyacinth Beans) are a popular winter bean in Gujarat. This shaak is a hearty and flavourful curry, often made with potatoes and a gravy of tomatoes and spices. It's a comforting dish that is a staple during the winter months.
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Ingredients Equipment Method Notes

Ingredients
  

  • 250 g Valor Papdi stringed and chopped
  • 2 medium potatoes peeled and cubed
  • 1 large tomato finely chopped
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon carom seeds ajwain
  • A pinch of asafoetida hing
  • 1 tablespoon ginger-green chili paste
  • ½ teaspoon turmeric powder
  • 1-2 teaspoons red chili powder
  • 1 teaspoon coriander-cumin powder
  • ½ teaspoon garam masala
  • Salt to taste
  • Chopped fresh coriander for garnish

Equipment

  • Knife
  • Pressure cooker or a heavy-bottomed pan

Method
 

  1. Heat oil in a pressure cooker or pan.
  2. Add mustard seeds and carom seeds. Once they pop, add the asafoetida.
  3. Add the ginger-green chili paste and sauté for a few seconds.
  4. Add the chopped tomato and cook until it softens.
  5. Add all the spice powders except garam masala: turmeric, red chili, and coriander-cumin
  6. powder. Mix well.
  7. Add the valor papdi and cubed potatoes. Stir to coat them with the masala.
  8. Add salt and about 1 cup of water.
  9. If using a pressure cooker, cook for 2-3 whistles. If using a pan, cover and cook on low
  10. heat for 20-25 minutes, or until the beans and potatoes are tender.
  11. Once cooked, add the garam masala and mix gently.
  12. Simmer for another 2 minutes if the gravy is too thin.
  13. Garnish with fresh coriander and serve.

Notes

● Stringing the valor papdi properly is important to remove the tough fibrous edges.
● Carom seeds (ajwain) are traditionally used as they aid in digestion and complement the
flavour of the beans.
● This shaak tastes great with a slightly thick gravy.