Surti Papdi ma Jhinga

1. 1
   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.
2. 2
   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.
3. 3
   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).
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   serve

   Serve hot with roti or steamed rice.

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