Surti Papdi ki Sabzi Winter Recipe Sanjeev Kapoor Khazana

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

SURTI PAPDI KI SABZI

Ingredients

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


Method

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

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