Papdi per Eedu

Instructions

1. 1

   Prepare the base masala.

   • Heat oil in a wide, heavy-bottomed pan over medium heat.
   • Add the chopped onions and sauté until they turn soft and translucent, about 4-5 minutes.
   • Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw smell disappears.
   • Stir in the chopped tomatoes and cook until they become soft and mushy, about 5-6 minutes.
2. 2

   Cook the papdi.

   • Add the spice powders: turmeric, red chili powder, and coriander-cumin powder. Mix well and cook for 1 minute until fragrant.
   • Add the chopped surti papdi and salt. Stir to coat the beans evenly with the masala.
   • Pour in the water, bring to a simmer, then reduce the heat to low. Cover the pan and cook for 10-12 minutes, or until the papdi is tender but still has a slight bite.
   • If there is excess water, cook uncovered for a few minutes to let it evaporate. The mixture should be semi-dry.
3. 3

   Cook the eggs.