In Andhra and Telangana from November to early April, Rythu Bazar (Vegetable Markets) will be flooded with gorgeous green Sem ki Phalli/Chikkudukaya (in Telugu)/Papdi Lilva (as it is called in Gujrat)/Indian Beans. If you are a regular reader of my blog…then you will know how much I love this seasonal veggie. Sem ki phalli is green in color, much similar to our Indian Broad beans, but the beans inside are thick, glossy and buttery in taste upon cooking. In some vegetable markets, you can even see heaps of only seeds getting sold.
Recently my BIL has bought a huge bag of these sem ki phalli. My love for these beans is not hidden from anyone in the family. So whenever someone is coming to Chennai from Andhra or Telangana, they make it a point to bring these gorgeous beans for me. As March is near to end season for these beans…I am glad to get these beans in time to relish them.
As I have already posted few of my favourite dishes with this vegetable…I thought of making something new for you all and this recipe is by my mom who creates wonders by mix matching the vegetables….Earthy and starchy potato when combined and cooked with gorgeous green and buttery sem ki phalli…the result is finger lickingly yum. Do try this out before these beans bid adieu….
You can even try,
Sem ki Phalli Aloo ka Salan – Indian Beans with Potato
- 250 gms. Sem Ki Phalli, trimmed on sides, slit open and cut into 1 inch pieces
- 2 medium sized Potatoes, peeled and cubed
- 1 Onion, sliced
- ½ tbsp. Ginger-Garlic paste
- ¼ tbsp. roasted Coriander powder
- 1 tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 2 tbsp. minced Coriander leaves
- 1 tbsp. Kasuri Methi (dry fenugreek), optional
- After trimming and cutting the sem ki phalli, rinse it thoroughly along with potato cubes and set aside.
- In a heavy bottom cooking vessel or pressure cooker, add oil and when it heats up add sliced onions.
- When the onions start to turn translucent add ginger-garlic paste and fry for a minute on medium flame. To this add cubed potatoes, sem ki phalli, red chili powder, turmeric powder and salt. Stir for 3-4 minutes.
- Add a cup of water and cover with a lid. Cook till potato cubes turns soft. (If using pressure cooker, cook for 2 whistles and wait till steam settles).
- Stir in coriander powder and kasuri methi. Cook till water is completely absorbed. Stir in between.
- Add minced coriander leaves and turn off the flame. Serve hot with rice or roti.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.