Tuesday, June 2, 2015

Surti Papdi Curry

Surti Papdi / Hyacinth Beans - 1 lb (trim the edges and cut into one inch pieces)
Potato - 1 small, cut into thin cubes
Olive Oil - 1 tbsp.
Cumin Seeds - 1/2 tsp
Green Chili - 2, finely chopped
Garlic - 4 cloves, minced
Ginger - 1 inch piece, grated
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp

Heat a pan and add the olive oil and cumin seeds.

Immediately add the green chili, minced garlic and ginger and cook on low heat for a minute.

Now add the chopped beans and potato, turmeric, coriander and salt. Mix well.

Cover and cook till the vegetables are soft and done.

Serve hot.

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