Green flat beans/ Val Papdi, Saem beans/ Avarakkai are different names by which it is referred to in different parts of India.
It can be used in many preparations in various ways. Try this simple mixed sabji of seasonal vegetables.
Broad beans: ½ cup (cut in cubes)
Green peas: ¼ cup
Carrot: ¼ cup (cubes)
Potato: ¼ cup (cubes)
Tomato: ¼ cup (chopped)
Chilli powder: ½ tsp
Cumin powder: ½ tsp
Coriander powder: ½ tsp
Turmeric powder: ½ tsp
Rock salt: to taste
Coriander leaves: 2 tbsp
Cumin seeds: ½ tsp
Apply turmeric and salt to all vegetables.
Steam cook green peas and broad beans together until just done.
Steam cook carrots and potatoes together until cooked.
Heat a pan and dry roast cumin seeds until light brown.
Add chopped tomatoes and ¼ cup water and salt and cook covered until tomatoes are mushy.
Add chili powder, cumin powder, and coriander powder and keep sautéing the tomato with the spice powders for a couple of minutes or until any excess water is dried up.
Add steamed vegetables and half the chopped coriander leaves and mix well. Cover and cook on slow flame for 2-3 minutes.
Serve garnished with remaining chopped coriander leaves.
Food group: vegetables
It can be easily consumed during meals, combined with other food groups.
Lightly cooked/steamed veggies ensure the water content and enzymes are retained, both a must for good digestion and overall nourishment through food!
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Steaming means placing the vegetables on a perforated plate or dish and placing over water and cooking. This is similar to steaming idlis. Steaming and pressure cooking are different.
Steamers are available to buy or you can just place your colander on a vessel with water and steam cook.