Flat Beans or Lima Beans are commonly found in our vegetable markets and it’s something I like too 🙂 They are also known as Paapdi, Avarekai. This is Mummy’s adaptation of Mumbai version of Paapdi Bhaaji/Subzi suitable for roti. It’s a masaledaar, chatpata side dish, very Mumbaiyya, very Maharashtrian.
I prefer cutting it very thin. It takes longer to cut but cooks faster that way. Most of these beans variety, I prefer cutting beforehand to save time and also to avoid getting bored dealing with one veggie at a stretch!
Flat beans – 250 gms
Potato – 1
Onion – 1
Tomato – 1
Green Chillies – 3
Turmeric powder – 1 pinch
Groundnut Powder – 2 tbsp
Malvan masala or Garam masala – 1 tsp
Grated Coconut (optional) – 2 tbsp
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
How I prepare:
- Take oil in a wok. Once it’s hot, add mustard seeds and cumin seeds.
- When they crackle, add chopped onions. While it’s cooking, add turmeric powder, chopped green chillies, salt.
- Add thinly sliced potatoes and thinly cut flat beans.
- Pour one cup water and keep covered. Let it cook for 10-12 min or until the water is absorbed.
- Add chopped tomatoes at this point, mix well and let it all meet each other and blend well.
- Now add Malvan masala or garam masala or any masala available for a flavour. Make sure the tomatoes all turn mushy and the masala is mixed well.
- Finally add the groundnut powder and grated coconut and mix well. Taste test for the flavours and salt.
- Garnish with coriander leaves.
Flat beans subzi can be served with chapati or rice. The addition of potatoes is a personal choice. Speaking about garam masala, I keep a stock of Malvan Masala (store-bought from Mumbai) and Malvan masala along with roasted groundnut powder gives the perfect taste and flavour that brings out Mumbai in subjis. Any masala in place of Malvan Masala or ‘no masala’ for this subzi will taste as good.