This Indian winter vegetable is long, flat with a slight curve. The pods are smooth, thick, and pale green, tapering at both ends. Each pod contains 2-4 seeds that are slightly flat. This vegetable is widely used in Indian cuisine and also in Chinese cooking. According to the site tarladalal.com, it is a low calorie, low carb vegetable that is good for weight loss. It’s packed with nutrients and can provide your daily intake of calcium, iron and magnesium. In the US, this bean can be found in the frozen section of an Indian grocery store. Here’s a recipe that is simple and flavorful and can be made in a jiffy when you want a side of greens for your meal.

Prep time: 5 minutes Cook time: 10 minutes

Servings: 4

Ingredients:

• 1 tbsp olive oil
• 1 12oz bag frozen val papdi
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp red chili flakes
• 1 tsp garlic, chopped fine
• 1 tbsp tamarind pulp (take a small ball of tamarind, add a few spoons of water to it, microwave for 1 minute and when warm to touch, squeeze out the pulp)
• 1/4 cup shredded coconut (normal, not sweetened, can use frozen)
• 1/4 tsp turmeric powder
• salt to taste

Method:

1. Heat oil in a frying pan. When oil is hot, add in the mustard and cumin seeds, let them splutter for a minute
2. Add in the garlic and red chili flakes and let it sizzle for 1 minute
3. Add in the val papdi, season with salt and turmeric powder, stir well
4. Cover with a lid and let it cook in its own steam for 12 minutes
5. Remove the lid and stir in the shredded coconut. Stir for 1-2 minutes
6. Remove from flame. Serve with hot chapatis or as a side