In the summer season we find papdi vegetable in abundance at the Indian store. Both I and my husband are a great fan of papdi and gavar vegetables which are available in the summer season in Bay Area. Goda masala can also go a long way and add extra flavor to the papdi sabzi. So if goda masala is available readily on hand, you can sprinkle a little on the sabzi. A pinch of garam masala can also make the sabzi more flavorful and spicy. This sabzi can also be made with potatoes. If you are in love with the potatoes, fry one or two chopped potatoes in the masala before adding the papdi. At my home we use papdi along with tomato and onion and various other masalas to make the sabzi. But my husband likes the stir fry with the original flavor of the papdi and a mild flavor of coriander powder. So now I have now learnt and adapted to making the stir fry version which my husband calls the Maharashtrian version as opposed to my North Indian Papdi Sabzi version!
Ingredients
3 cups papdi
1 teaspoon mustard seeds
Goda masala or Garam masala (optional)
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1/2 teaspoon cumin seeds
pinch po asafoetida
1/2 teaspoon sugar
1 teaspoon chili powder or desired
2 teaspoon oil
Method
Wash and remove the ridges of the papdi. Chop the papdi into half inches pieces. Heat oil in a pan. Add mustard seeds and when it splutters, add asafoetida. Add coriander powder, turmeric powder and chili powder. Fry for a moment and add the papdi vegetable. Add 1/2 cup water and cook for 10-15 minutes till the papdi is soft and well cooked. Sprinkle goda masala or garam masala if desired. Serve hot with rice or roti.
Preparation time: 30 minutes
Serves: 2-3
