Valor Papdi nu Shaak

1. 1
   prep · ~10 min

   Prep the valor papdi and potatoes.

   1.Remove the strings from the valor papdi and split any large pods.

   2.Rinse well and drain.

   3.Peel the potatoes and dice them into small cubes.

   4.Crush the peanuts and sesame seeds separately.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them crackle.

   3.Add cumin seeds and asafoetida.

   4.Stir for a few seconds until fragrant.
3. 3
   saute · ~1 min

   Cook the ginger and chilies.

   Add grated ginger and chopped green chili to the hot oil. Sauté briefly until the raw smell fades.

4. 4
   saute · ~3 min

   Add the vegetables and spices.

   1.Add the diced potato and valor papdi.

   2.Sprinkle in turmeric powder, red chili powder, coriander powder, and salt.

   3.Mix well so the vegetables are coated with the masala.

   4.Cook for 2 to 3 minutes, stirring gently.
5. 5
   simmer · ~15 min

   Cover and cook the shaak.

   Add water, mix once, then cover and cook on low heat until the valor papdi and potatoes are tender. Stir once or twice during cooking so nothing sticks.

   TIPKeep the heat low and use just a little water so the shaak stays semi-dry, not watery.
6. 6
   mix · ~4 min

   Add the peanuts, sesame, and jaggery.

   Stir in the crushed peanuts, sesame seeds, and jaggery. Cook uncovered for a few minutes until the masala clings nicely to the vegetables.

7. 7
   garnish

   Finish with lemon juice and cilantro.

   Turn off the heat, then add lemon juice and chopped cilantro. Toss gently to combine.

8. 8
   serve

   Serve the valor papdi nu shaak hot.

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