Sauteed in ghee and carom seeds and then given a tempering of green garlic bulbs and stalks, this Surti Papdi sabzi is uncommon.

SURTI PAPDI KI SABZI

Components

300 grams surti papdi, stringed and halved
3 tablespoon ghee
1/4 tsp carom seeds (ajwain).
1 tsp red chilli powder.
1/2 tsp turmeric powder.
1 tsp cumin powder.
Salt to taste.
2 tsps coriander powder.
2 tsps chopped jaggery.
1/2 tsp garam masala powder.
1 1/2 tsps cumin seeds.
2 tablespoons chopped fresh green garlic bulbs.
2 green chillies, sliced.
1/2 cup chopped green garlic stalks.
2 tablespoons sliced fresh coriander leaves.
Fresh coriander sprig for garnish.
Chapatis for serving.

Approach.

1. Heat 1 tablespoon ghee in a pressure cooker. Include carom seeds and sauté for 30 seconds.
2. Include surti papdi and mix well.
3. Add red chilli powder, turmeric powder, cumin powder, salt, coriander powder and mix well.
4. Include 1 1/2 cups water, jaggery, garam masala powder and mix well.
5. Cover the lid and cook on medium heat till the pressure is launched thrice.
6. Open the lid once the pressure settles totally.
7. Heat staying ghee in a pan. Add cumin seeds and when they start to change the colour, include fresh green garlic bulbs, green chillies and sauté for 30 seconds.
8. Add green garlic stalks, coriander and blend well.
9. Include this tempering to cooked surti papdi and blend well.
10. Transfer in a serving bowl, garnish with coriander sprig and serve hot with chapatis.

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