Flat Beans/ Hyacinth Beans/ Ghevda/ Avarekalu/ Broad Beans/ Val Papdi Upkari (Bhaji).

“Flat Beans/ Hyacinth Beans/ Ghevda/ Avarekalu/ Broad Beans/ Val Papdi Upkari (Bhaji)” … a simple- healthy upkari prepared with flat beans to be served as side dish along with other dishes for lunch/ dinner …tastes awesome ... Yummilicious …

** Upkari as is posted several times in Blog is simple stir fry/ bhaji without addition of masala be it in powder form or ground form and is one of most popular side dish in Konkani Saraswat Cuisine given utmost priority. Almost every home prepares it on daily basis for lunch or dinner and somehow we saraswats have developed a taste for this simple dish and many of us are still hesitant to try out garam masala addition variations as is famous among other communities. I guess the taste always lies in what one grows up relishing and somehow it becomes difficult to adapt to other tastes on daily basis, though once in a way it is fine.

** Same is the case of these upkari’s which said in simple words are just seasoned veggies either with mustard and red chillies or garlic and red chillies. The first ones are usually referred to as upkari while the later is referred to as talsani maybe to differentiate the seasoning. Both are however relished with equal zeal while the one with garlic is usually not prepared during festive or important fasting observed days. Almost all veggies are prepared in this form and we love them all served with simple dal- chawal or with rice and curries. You can check out via. search option for more combos of this delicious healthy simple dishes as there are plenty.

** Here is my recipe for “Flat Beans/ Hyacinth Beans/ Ghevda/ Avarekalu/ Val Papdi Upkari (Bhaji)” … in simple Konkani Saraswat Style …

** Flat beans can be cooked by slicing them as it is after stringing the sides and preparing them as we do for French beans or can be prepared as is usually prepared by many people. The method of following way of cutting and slicing, I will mention is followed by most of the people, this is done to ensure that the bean within is kept intact which will not be the case if sliced straight away as the seeds too.

**Just pluck one edge of the papdi with your hand and pull it downwards, a thick string comes away, which needs to be discarded. The same needs to be done on both sides lengthwise of the beans and then halved again lengthwise. The seeds within is removed and can be used in the same curry or separately added on to other curry. Cut the papdi horizontally into 1 inch sized pieces. Put the pieces into a colander and rinse under running water and keep it aside ready till the water drains away completely.

** Heat a thick bottomed kadai with 1-2 tsp of oil, when hot, lower the heat and add 1 tsp mustard seeds, when they begin to splutter add 3-4 red chillies cut into small pieces, 6-8 fresh curry leaves and fry for a second. Add in ½ to 1 tsp hing (asafoetida) powder (Optional) and fry for a second and then add in the flat beans cut into pieces along with the beans/ seeds also (Optional, I have added them) and mix well.

** Add salt to taste, sprinkle some water, mix well, and let cook covered on low heat, mixing well in between, until cooked and done. Do not add in excess water while cooking or the upkari/ bhaji may turn mushy, so as and when necessary check and keep sprinkling in between a little bit of water and continue to cook till done. Lastly add 2- 3 tblsp of freshly grated coconut to the upkari and mix well. Remove from heat and keep it aside covered till lunch/ dinner time.

** “Flat Beans/ Hyacinth Beans/ Ghevda/ Avarekalu/ Val Papdi Upkari (Bhaji)” is done and ready to be served as side dish for lunch/ dinner along with other dishes. This is a simple healthy upkari/ bhaji that can be served as side dish for lunch/ dinner along with other dishes. A dry preparation of upkari/ bhaji without addition of masala, so I will not recommend it with roti/ parathas, but tastes superb with rice and dal or other curries.