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Surati Papadi Bhaji


Papadi Bhaji – Surati Papdi vegetable (Lima Beans) Vaal Papadi or Sem

This is a winter vegetable in India and found in abundance in the winter season.  The Gujarati famous dish “Oondhiya” is usually made when surati papadi is in season. 

Ingredients

  • 250 gms. Surati Papadi
  • 1 medium onion
  • 2 small tomatoes
  • 2 green chillies (optional)
  • 4 flakes garlic
  • ½ to 1 tsp chilli powder
  • ½ tsp. turmeric powder
  • ¼ tsp. garam masala powder
  • 1 tsp. salt or to taste
  • 1 medium potato (optional)
  • 1 tbsp. oil

Wash the papadi, drain.  String the beans by removing the head and the tail and the fibrous string on both sides of the beans.  Split open the papadi pods and remove the seeds and set aside. It is important to split them open because sometimes these beans are infested on the inside, discard the infested ones.  The split pods can be broken or cut into ½” to 1” inch sized pieces.  Sometimes the shells of the beans will be hard and are not edible, in such cases only the seeds are used for cooking.

Chop the onion and tomatoes, slice the garlic and tomatoes.  Heat oil and add the

Onion, garlic and chillies and fry till translucent.  Add the tomatoes and fry for minute.  Add the chilli, turmeric and garam masala powder, mix and add the vegetables and salt.  Add ¼ cup water and cook on high for 5 minutes.  Then add the potatoes if using, mix, cover and cook further 10 minutes till vegetables are cooked.

Bhaja Maslar Tarkari


Ingredients

  • 4 to 6 medium brinjals
  • 3 to 4 medium green chillies (slit)
  • 2 to 3 dry red chilies
  • ½ tsp. fenugreek seeds
  • 2 tbsp. ghee
  • 1 cup sour curd
  • 1 tsp. corn flour
  • ½ cup water
  • ½ tsp. salt to taste
  • ½ tsp. sugar
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds

Cut the brinjals into four lengthwise, removing the head and soak in salted water till required.  Heat a vessel and add the ghee, when hot add the red chillies and fenugreek seeds and fry for ½ minute.  Add the brinjals and fry till they change colour and turn brown.  Add salt, sugar and green chillies.  Mix the curd with the corn flour (this helps stabilise the curd and prevents it splitting while cooking).  Add the curd to the brinjals and stir then add the water.  Cover and cook till the brinjals are tender and the gravy is thick.  Roast & powder the mustard and cumin seeds.  I usually roast, powder and store the spices separately so have not shown it in the video.  Add the roasted powder to the cooked brinjals.  Stir well and serve hot with pooris or any Indian bread.

Baked Potato with Sour Cream and Corn Salad


Ingredients

  • 6 large potatoes
  • 2 to 3 tbsp. Olive oil (or any oil)
  • ¼ tsp. Pepper powder
  • ½ tsp. Salt

Toppings

  • Sour cream
  • Green onions
  • Corn salad

Heat the oven to 220 deg C. Clean and scrub the potatoes well keeping them whole.  Prick lightly with a fork to avoid the potatoes bursting.  Mix the olive oil, pepper and salt and brush the potatoes with the oil.  For softer skins, wrap the potato in silver foil, for crunchier potatoes leave open.  Bake for 50 minutes to 1 ½ hours depending on the size and oven temperature.  To speed up baking  pierce a metal skewer  through the potatoes so that heat is conducted to the centres.  To test if potato is done pierce with a skewer which should go through easily.

Prepare the filling while the potatoes are baking so it is ready to be stuffed into the potatoes when baked.  Cut a slit or a cross on the top of the potatoes and squeeze the sides so the top is pushed open.  Use oven mitts as the potato will be hot. Fluff the flesh of the potato with a fork.  Top with your desired filling.  Spoon sour cream mixed with a little olive oil and garnish with green onions and serve with a generous helping of corn salad or fill with sour cream and/or corn salad.  Makes a delicious meal or starter or a side.

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