Sem ki Phalli Fry

Name: Sem ki Phalli Fry
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g sem ki phalli (strings removed, washed and cut into 1 inch pieces); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (finely chopped); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 3 tbsp water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(68)

TASTE SCORE

7/10

A simple North Indian dry sabzi made with tender sem ki phalli, onions, and everyday spices. It cooks quickly, tastes earthy and lightly spiced, and fits beautifully into a home-style meal with roti or dal.

PREP

15m

COOK

18m

SERVES

1 KATORI

125 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Prepare the sem ki phalli.
1.Trim both ends of the sem ki phalli and pull away any tough strings.
2.Wash well and cut into 1 inch pieces.
3.Chop the onion and tomato finely, slit the green chili, and chop the ginger.
TIPTender pods cook best. If the beans look mature, remove any thick side strings well.
saute · ~5 min
Cook the onion and whole spices.
1.Heat oil in a kadai over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion, green chili, and ginger.
4.Cook until the onion turns soft and light golden.
saute · ~4 min
Add tomato and ground spices.
1.Add tomato and cook until it softens.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Mix well and cook for 1 to 2 minutes so the masala loses its raw smell.
simmer · ~12 min
Cook the sem ki phalli until tender.
1.Add the cut sem ki phalli and toss well to coat with the masala.
2.Pour in water and mix once.
3.Cover and cook on low heat, stirring once or twice, until the beans are tender and the moisture dries up.
TIPCook on low heat so the beans soften without burning. Add 1 tablespoon more water only if the pan looks dry too early.
garnish
Finish with coriander leaves.
serve
Serve hot.
Serve Sem ki Phalli Fry as a dry side with roti, paratha, or as part of a simple Indian lunch thali.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose tender sem ki phalli; if the pods feel bulgy or fibrous, remove the side strings thoroughly before cutting.
2
Cut the beans into even 1-inch pieces so they soften at the same rate and stay neat in a dry sabzi.
3
Let the onions turn light golden, not deeply brown, so the dish keeps its simple home-style flavor.
4
Cook the tomato-spice mixture until the raw smell disappears; this prevents the sabzi from tasting sharp or undercooked.
5
Keep the flame low once the beans are covered, and stir only once or twice so they cook through without turning mushy.
6
If the pan dries before the beans are tender, add just a spoonful of water at a time to keep the sabzi dry, not saucy.
7
This sabzi reheats well for lunchboxes; cool fully before packing so steam does not make it soggy.