How to make Papri No Shaak -
Broad beans cooked with sweet potatoes and green garlic
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Broad beans, Sweet Potatoes (शक्करकंद)
Cuisine : Gujarati
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Parval and Pumpkin Subzi Ambe Dal Soya Chunks Manchurian-SK Khazana Lauki Soya Chana Dal
Papri No Shaak Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Papri No Shaak Recipe
Broad beans stringed and halved 1-2 kilogram
Sweet Potatoes small cubes 2 medium
Oil 2-3 tablespoons
Carom seeds (ajwain) 1/2 teaspoon
Onions finely chopped 2 medium
Soda bicarbonate a pinch
Tomatoes finely chopped 1 medium
Green garlic finely chopped 1 small bunch
Green chillies finely chopped 2-3
Salt to taste
Turmeric powder 1/4 teaspoon
Method
Step 1
Heat oil in a kadai, add carom seeds and cook for a minute till it changes colour. Add onions and sauté on medium heat for two minutes or till pink. Add broad beans and one cup of water and bring to a boil. Add soda bicarbonate and cover and cook on low heat for two to three minutes.
Step 2
Add sweet potatoes, tomato and salt. Cover and continue to cook till potatoes and broad beans are almost done and water is reduced to half. Add green garlic, green chillies and turmeric powder and cook uncovered for five to six minutes till all the water has evaporated and oil surfaces on top.
Step 3
Serve hot with rotis.
Nutrition Info
Calories : 1328 Kcal
Carbohydrates : 185.4 gm
Protein : 62.1 gm
Fat : 37.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
