Papdi (Ghevda) with Kanda-lasun masala
Tender Flat beans (any variety)- 250 g- It should snap easily when you break them with fingers.
1-2 tbsp oil
½ tsp each mustard seeds, cumin (jeera), turmeric pd (haldi)
Onion-1 finely chopped- about ½ cup
5 cloves of garlic (peeled and crushed)
¼ tsp asafoetida (hing)
1 tsp Kaanda lasun masala or (chilli pd +garam masala)
Roasted Peanut powder-2 -3 tbsp
Heat oil in a non-stick pan and add mustard, jeera and when they pop add haldi and hing.
After a second add garlic and fry till they are golden.
Now add onions and fry for 3 mins.
Add in the washed, cut flat beans and stir-fry for 3 mins.
Now add 2 tbsp water and salt as needed and cover and cook till the beans are half cooked (about 3 mins).
Add masala and mix well. Cover and cook them till tender.
Mix in the peanut pd and stir.
Remove from heat and garnish with coriander leaves.
Kanda lasun masala is available in market or you can make it using this recipe.
You can add cubed potatoes (peeled) or green peas into this.