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
Salt

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.

Sheem Bhaja

Surti Papdi / Sheem - 30, washed, dried and the ends trimmed
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Green Chili - 3, finely chopped
Onion - 1/2, finely chopped
Roasted Coriander Powder - 1 tsp
Salt

Heat oil in a skillet. Add the mustard seeds. Once they begin to pop, add the hing and chopped green chilies.

Now add the chopped onion and cook till the onion begins to caramelise.

Add the surti  papdi and salt. Mix well and cover and cook for 5 minutes.

Remove the cover and add the roasted coriander powder. Mix and cover and cook till the vegetable is done, another 5 minutes.

Remove cover, increase heat and saute for a minute more.

Serve hot with steamed brown rice and dal.

Shorshe Sheem

Sheem / Hyacinth Beans - 20, washed, dried and the ends trimmed
mustard poppy seeds paste added to a little curd
oil
nigella seeds (kalo jeera)
green chilies - 2
salt
sugar

Temper oil with green chilies and kalo jeere. Add the sheem and cook covered till they are soft.  Add the mustard paste, salt and sugar and cook for some more time.