Rotli with Valor Papdi nu Shaak

Ingredients

• 250 g Valor Papdi (Trimmed, de-stringed, and chopped into 1-inch pieces)
• 2 medium Potatoes (Peeled and diced into 1/2-inch cubes)
• 2 medium Tomatoes (Finely chopped)
• 3 tbsp Vegetable Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Carom Seeds (Also known as Ajwain)
• 0.25 tsp Asafoetida (Use gluten-free asafoetida for a gluten-free dish)
• 1 tsp Ginger Paste
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Cumin Powder
• 1 tsp Salt (Or to taste)
• 0.5 cup Water (For cooking the vegetables)
• 1 tbsp Jaggery (Grated or powdered)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the vegetables. Wash the valor papdi thoroughly. Snap off the ends and pull down the side to remove the tough, fibrous string. Chop the beans into 1-inch pieces. Peel the potatoes and dice them into 1/2-inch cubes. Finely chop the tomatoes and slit the green chilies.

2. 2

   Make the tempering (Vaghar). Heat oil in a heavy-bottomed pan or a pressure cooker over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.

3. 3

   Add remaining tempering ingredients. Lower the heat and add the cumin seeds, carom seeds, and asafoetida. Sauté for 10-15 seconds until fragrant. Be careful not to burn them.

4. 4

   Sauté aromatics and vegetables. Add the ginger paste and slit green chilies, and sauté for 30 seconds. Immediately add the chopped valor papdi and diced potatoes. Mix well to coat them evenly with the tempered oil and spices.

5. 5

   Add spices and cook. Add turmeric powder, red chili powder, coriander-cumin powder, and salt. Stir and cook for 2-3 minutes, allowing the raw smell of the spices to dissipate.

6. 6

   Simmer the shaak. Add the chopped tomatoes and 1/2 cup of water. Stir everything together. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 15-20 minutes. Stir occasionally to prevent sticking. The shaak is ready when a potato cube can be easily pierced with a fork.

7. 7