Quick Sem/Papdi/Averakkai subzi with green spices

Winter is when you get the best field beans of several varieties and colours. They are variously called Sem, Papdi, Val papdi, avarekkai, sem phali, etc. Thankfully it is one of those few vegetables that are still available in their original desi avatars and have not been meddled with either genetically (GM) or appropriated by videshi foods like pizzas and pastas and Chinese noodles, like the capsicum, beans, tomatoes and even corn have been! So, I make this vegetables in as many forms as possible when it is available in plenty, mostly dry subzis in the south Indian style with minimum spices and oil.

I love the sight of the purple variety – so velvety, rich and flavoursome it is! Though the thinner variety is available in Mumbai in that colour, I have only seen the flat, broad variety in that delightful purple colour only in Jabalpur. This recipe is also from MP, which I had tasted at my friend’s place many years ago. It is not only quick simple without any elaborate sauteing, frying or other procedures, but uses only fresh spices in a little bit of oil. And it is delicious. Don’t take my word; try it for yourself!

The recipe calls for garlic, but if you don’t want to use it, try substituting it with ginger. I have not tried it with that ingredient, but what is to prevent one from tweaking it? Go ahead and try it out this season, with or without garlic. But remember, keep the spices to the minimum and stick to green spices. The strong flavours of jeera, dhania or red chilli powder will interfere with the rich original flavour of the vegetables.

Note: This recipe is best made with the broad variety of sem. But you can also do it with other varieties. Don’t chop, but break the beans roughly into 2 or 3 bits with your hand. I think that is one of the secrets behind its fulsome flavour.

Ingredients:

• Papdi/Averakkai/Field beans                      250 gms
• Green chillies                                                 2-3
• Tomatoes                                                         2 large
• Garlic                                                               7-8 cloves
• Turmeric powder                                          ½ tsp
• Mustard                                                           ½ tsp
• Oil                                                                     2 tsp
• Salt to taste
• Coriander leaves to garnish

Method:

• Wash, string and roughly break the beans by hand, or chop into big pieces.
• Chop green chillies and garlic into small pieces and keep aside.
• Roughly chop tomatoes into large pieces.
• Heat oil in a pan and add mustard seeds. When it sputters, add the garlic, chillies, turmeric powder and beans. Give it a good toss to allow the spices and vegetable to mix well.
• Add the chopped tomatoes, salt to taste and give it a good mix. Cover and cook for 8-10 mins.
• Stir in between to prevent burning. If needed sprinkle a tbsp of water. But if it is the seasonal variety, it will have sufficient moisture to get cooked well in its own juices.
• When well-cooked switch off the flame and garnish with coriander leaves.
• Flavoursome, juicy averekkai/sem/papdi subzi is ready to serve.

Serve hot with phulkas or rice.