Val Papdi (Hyacinth Beans)and Turnip Curry

In Gujarat we have one shak called vad papdi and ringa bataka nu shak means Val Papdi and long Indian light purple eggplant and potato curry. But my dear husband don't like eggplant like that way, as I told you he likes eggplant only two way, baigan bhartha and Eggplant sandwich.  But When I want him to eat I don't add eggplant so atleast he also can taste it. Other vegetable he don't like is potatoes, so when I made turnip and soya curry, he liked it so I now whenever I want to replace potato I use Turnip. It has same texture but healthy, I even put that in pav bhaji too. Shhh don't tell him. This is very easy and fast dish. For Beans I used frozen one but if you find fresh one , use that. I like to use frozen cause quantity wise and price wise it's good for me.

Ingredients:

1 cup Val papdi (chopped)

1 Medium size Turnip (cube size)

1 tsp Mustard seeds
Pinch of hing
1 tsp turmeric powder
1 tbsp tomato puree (or 1 chopped tomato)
1 tsp cumin - coriander powder
1 tsp Red chili powder
1 tsp ginger , garlic and green chili paste

I make this, add little oil  and put in fridge so don't have to waste time every time i need it.

salt to taste
2 tsp oil

Method:
Heat a non stick pan. Add oil in it.
Add mustard seeds in it.
When it's crackle , add hing it.
Add paste and all powder masala with tomato puree. Mix everything well.
Now add val papdi and turnip and add cup of water.

Cook till water is gone and Turnip is cooked.
Serve hot with Chapati and Barley Raita.

 

jcookingodyssey.

 Gayathri's blog and nivedhanams.

Show Your Best ~ Cuisine Delights and riappyayan
savaadhjevana.
Javelin Warrior
gourmetglobal. and eshoboshoaahare
Sending this to Priya's May 2013 edition of Healthy me and Healthy Us event hosted by Jayanthi
tangymind. and jcookingodyssey.
http://www.akilaskitchen.com/2013/09/dish-name-starts-with-v.html