Papli Upkari

1. 1
   prep

   Prep the flat beans.

   1.Rinse 400g papli (flat beans) thoroughly under running water.

   2.Snap off both ends and pull away any strings along the edges.

   3.Chop the beans into 1-inch pieces and set aside.

   TIPChoose young, tender beans with no visible bulges — they cook faster and taste sweeter.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 1 tsp oil in a kadai over medium heat until shimmering.

   2.Add 1 tsp mustard seeds and let them splutter (30 sec).

   3.Add 1 tsp urad dal and sauté until golden (30 sec).

   4.Toss in 6 curry leaves, 2 broken dried red chilies, and 1 slit green chili. Sauté for 15 seconds until fragrant.

   TIPDon't let the urad dal burn — it turns bitter. Golden brown is your cue.
3. 3
   saute · ~2 min

   Sauté the chopped beans.

   1.Add the chopped papli to the tempering and stir well to coat with oil and spices.

   2.Sauté on medium heat for 2 minutes, stirring occasionally.
4. 4
   simmer · ~10 min

   Steam-cook the beans with salt and water.

   1.Sprinkle 1 pinch of salt over the beans and add 2 tbsp water.

   2.Stir once, cover with a tight lid, and reduce heat to low.

   3.Cook for 8-10 minutes until the beans are tender but still hold their shape. Stir once halfway through.

   4.Remove the lid and cook off any remaining moisture for 1 minute.

   TIPCheck tenderness at 8 minutes — overcooked beans turn mushy and lose their fresh green color.
5. 5
   garnish · ~1 min

   Finish with fresh coconut.

   1.Turn off the heat.

   2.Sprinkle 3 tbsp freshly grated coconut over the cooked beans.

   3.Toss gently to combine, letting the residual warmth release the coconut's aroma.
6. 6
   serve

   Serve warm as part of a homestyle meal.

   Pair Papli Upkari with steamed rice, dal, and a wedge of lemon for a simple, nourishing Konkani plate.

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