Sem Aloo Ki Subzi – Valor Bateta nu Shaak – Surati Papdi
Recipe GLPR5439ebca9e75f9
A vibrant Gujarati dry curry of winged beans and potatoes, perfumed with warming spices. This simple yet aromatic side dish celebrates the tender texture of fresh valor and the earthy sweetness of potatoes, brought together with cumin, turmeric, and a tangy finish of dried mango powder. Naturally dairy-free, gluten-free, and vegan.
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Ingredients
3 cups, chopped Winged beans (valor), fresh
1⅓ cups, cut into small cubes Potatoes
2 tablespoons Neutral oil
1 teaspoon Cumin seeds
½ teaspoon Turmeric powder
1½ teaspoons (adjust to taste) Red chili powder
1½ teaspoons Coriander powder
to taste Salt
½ teaspoon Dried mango powder (aamchur)
¼ teaspoon Garam masala
Directions
Rinse the winged beans under cold running water. Break off the top end carefully and gently pull away any fibrous strings running along the pod. Repeat at the other end, removing all stringy fibers. Cut the beans into approximately half-inch pieces. Heat the oil in a large skillet or pan over medium heat until shimmering. Add the cumin seeds and allow them to sizzle and become fragrant, about 30 seconds. Stir in the turmeric powder.
Add the chopped winged beans and potato cubes to the pan. Stir well to coat everything in the spiced oil.
Add the red chili powder, coriander powder, and salt to taste. Mix thoroughly.
Cover the pan with a lid and cook over medium heat until the potatoes and beans are completely tender and cooked through, approximately 20–25 minutes. You should be able to easily insert a knife or fork into the potatoes. Stir occasionally to ensure nothing sticks to the bottom of the pan. As the beans cook, they will turn lighter in color.
Once the vegetables are tender, remove the lid. Add the dried mango powder and garam masala, and stir to combine evenly. Turn off the heat.
Transfer to a serving dish and serve hot as a side dish.
