Surti Papdi ma Jhinga
A classic winter delicacy from Surat, Gujarat, where sweet, tender surti papdi beans meet succulent prawns in a fragrant, lightly spiced gravy. Fresh green garlic, coriander, and a hint of coconut bring a unique coastal-meets-farmland flavor that pairs beautifully with roti or steamed rice.
For 4 servings
- prep · ~10 min
Prep the papdi beans.
1.Wash surati papdi thoroughly. Remove strings from both edges.2.Chop into 1-inch pieces. Boil in hot water with a pinch of salt until tender (5-7 min).3.Drain and rinse under cold water to stop cooking. Set aside.TIPDon't overcook the papdi — it should be tender but hold its shape for the curry. - saute · ~3 min
Saute the shrimp.
1.Heat 1 tbsp oil in a pan. Add cleaned shrimp and 1 pinch each of turmeric and salt.2.Stir-fry on medium-high heat until pink and just cooked (2-3 min).3.Remove shrimp immediately and set aside — don't crowd the pan.TIPDo not overcook shrimp at this stage; they finish cooking in the gravy. - saute · ~9 min
Build the aromatic base.
1.In the same pan, add 2 tbsp oil. When warm, add chopped green garlic and slit green chilies.2.Sauté on medium heat until fragrant and just golden (1-2 min).3.Add ginger paste, stir briefly until the raw aroma disappears (30 sec).4.Add chopped tomatoes, a pinch of salt, and cook until tomatoes soften and turn mushy (5-6 min). - saute · ~1 min
Add the dry spices.
1.Lower the heat. Add turmeric powder, red chili powder, coriander powder, and cumin powder to the tomato mixture.2.Stir continuously for 1 minute until the spices are fragrant — add a splash of water if they stick. - simmer · ~7 min
Cook the papdi in the gravy.
1.Add blanched papdi beans and 0.25 tsp salt to the pan. Mix well.2.Pour in 1 cup hot water. Stir, cover, and simmer on low heat for 5 minutes until papdi absorbs the flavors.3.Add grated fresh coconut. Stir gently and cook uncovered for another 2 minutes.TIPAdding coconut at the end keeps it fresh and adds a gentle crunch. - mix · ~3 min
Combine shrimp with the gravy.
1.Gently fold in the sauteed shrimp. Mix carefully to avoid breaking them.2.Simmer everything together for 2-3 minutes on low heat.3.Turn off the heat. Squeeze lemon juice and sprinkle chopped coriander leaves. - rest · ~5 min
Rest before serving.
Let the curry sit covered for 5 minutes to meld the flavors.
TIPA short rest lets the papdi soak up the masala and improves the gravy's consistency. - serve
Serve hot with roti or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Fresh surti papdi beans are seasonal; frozen can be used if fresh is unavailable, but adjust boiling time.
- 2Don't skip removing the strings from the papdi — they become chewy and unpleasant in the final dish.
- 3Stir-fry shrimp just until pink; they finish cooking in the hot gravy to stay tender.
- 4Green garlic (both bulb and tender greens) is key—if unavailable, substitute with 3 garlic cloves + 2 tbsp spring onion greens.
- 5Adding fresh coconut at the end (not while boiling) retains its texture and a gentle sweetness.
- 6Let the curry rest for 5 minutes off the heat — this helps the papdi absorb the masala and thickens the gravy.
Adapt it for your goals.
Vegetarian
Replace shrimp with paneer cubes (pan-fried until golden) or firm tofu for a protein-rich vegetarian version. Add them at the same step as the shrimp.
low oilLow-oil
Reduce oil to 1 tbsp for sautéing the shrimp and 1 tbsp for the masala. Use a non-stick pan and add a splash of water to prevent sticking.
extra herbyExtra-herby
Double the green garlic and add a handful of chopped mint leaves along with coriander for a fresher, more aromatic gravy.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp provide high-quality, low-fat protein, supporting muscle health and satiety.
Good Source of Dietary Fiber
Surti papdi (Indian flat beans) are naturally high in fiber, aiding digestion and promoting gut health.
Packed with Antioxidants
Green garlic, turmeric, coriander, and fresh coconut all contribute antioxidants that help reduce oxidative stress.
Frequently asked questions
Yes, frozen papdi works well. Boil them directly from frozen for about 6–8 minutes until just tender, then drain.
