If you’re a fan of traditional Gujarati cuisine, you’ll love this recipe for Surti Papdi Nu Shak.
A delicious and easy-to-make dish, this subji features the unique combination of sem (broad beans) and eggplant, cooked with a range of aromatic spices for a burst of flavor in every bite.
Pair it with freshly made rotis, Gujarati kadhi, and rice to enjoy a wholesome and satisfying meal.
Why You’ll Love This Surti Papdi Nu Shak Recipe
- Easy to make: This recipe is simple and easy to follow, even for novice home cooks.
- Bursting with flavor: The combination of spices used in this dish brings out the best flavors of sem and eggplant, making it a truly delicious meal.
- Wholesome and nutritious: With fresh vegetables and spices, this dish is packed with nutrients and goodness that nourish your body from within.
- Perfect for any occasion: Whether it’s a family dinner or a festive celebration, this classic Gujarati subji is perfect for any occasion.
- Customizable: You can adjust the spices to suit your taste buds and make it as mild or as spicy as you like.
- Pressure Cooker: A pressure cooker is ideal for this recipe as it helps cook the vegetables faster and more evenly.
- Chopping Board and Knife: You’ll need a sturdy chopping board and knife to chop the vegetables finely.
- Spatula: A good spatula will come in handy while sauteing and mixing the vegetables.
- Sem (Broad Beans) (500 grams) – Fresh broad beans that have been cleaned, seeds removed, and tender ones stringed are needed for this dish.
- Eggplant (1 large) – A fresh eggplant that has been cut into big pieces will add a unique flavor and texture to this dish.
- Mustard Seeds (1 tsp) – These seeds are used to season the oil and add a hint of spiciness.
- Carom Seeds (1/2 tsp) – The slightly pungent flavor of carom seeds complements the other spices perfectly.
- Asafoetida (hing) (1/4 tsp) – Asafoetida is a flavorful resin that is used in small quantities to enhance the flavor of the dish.
- Ginger Garlic Paste (1 tsp) – Freshly made ginger-garlic paste adds a lovely aroma and flavor to the dish.
- Turmeric Powder (1/2 tsp) – Turmeric powder is used to give the dish a beautiful golden color and a mild flavor.
- Red Chili Powder (1 tsp) – Add a bit of heat to the dish with red chili powder.
- Salt (to taste) – Salt is added to enhance the flavors of the dish.
- Coriander Cumin Powder (1 tsp) – Coriander cumin powder adds a subtle nuttiness and aroma to the dish.
- Garam Masala (1/2 tsp) – A mix of various spices, garam masala adds a complex flavor and aroma to the dish.
- Water (1/2 cup) – Water is added to cook the vegetables in the pressure cooker.
- Coriander Leaves (1/4 cup) – Fresh coriander leaves add flavor and color to the dish.
- Fresh Green Garlic (1/4 cup) – This ingredient, found mainly in the spring season, adds a unique flavor and aroma to the subji.
How To Make Surti Papdi Nu Shak
- Step 1 – Clean and prepare the papdi by removing the seeds and stringing the tender ones. Cut the eggplant into big pieces.
- Step 2 – Heat oil in a pressure cooker and add mustard seeds. When it crackles, add carom seeds, hing, and ginger-garlic paste to it. Saute it for a minute. Add turmeric, red chili powder, salt, coriander cumin powder, and garam masala to it and mix everything well.
- Step 3 – Add the prepared papdi and eggplant to the pressure cooker and mix everything well. Add 1/2 cup of water to it. Cover the pressure cooker and cook it on medium heat until 2-3 whistles.
- Step 4 – Allow the pressure to come down on its own. Once the pressure is released, add fresh coriander leaves and green garlic to the Surti Papdi Nu Shak. Mix it well and serve hot with freshly made rotis, Gujarati kadhi, and rice.
Ingredient Variations and Substitutions
- Broad beans can be substituted with fresh green beans or frozen ones.
- Eggplant can be replaced with zucchini or yellow squash.
- You can add other vegetables like potatoes, bell peppers, or onions to the subji to add variety and texture.
Preparation and Cooking Tips
- Use fresh and tender papdi and eggplant for the dish.
- Wash the papdi thoroughly and remove the seeds with a hard skin before cooking.
- Cut the eggplant into big pieces to retain its texture and flavor.
- Sauté the spices well to release their aroma and flavor.
- Add water in moderation as the vegetables will release water during cooking.
- Surti Papdi Nu Shak pairs well with fresh rotis, Gujarati Kadhi, and rice.
- You can also pair it with other Gujarati dishes like dhokla or theplas.
- The dish is rich in fiber, vitamins, and minerals due to the use of fresh vegetables and aromatic spices.
- The combination of broad beans and eggplant makes it a protein-rich dish.
- It is a wholesome and nutritious option for a healthy meal.
Storage Tips and Shelf Life
- Surti Papdi Nu Shak can be stored in an airtight container in the refrigerator for 2-3 days.
- Reheat it in a microwave or over low heat on the stovetop.
- Do not overheat, as it may dry out the vegetables and ruin the texture.
Frequently Asked Questions
Can I make this dish in a pan instead of a pressure cooker?
Yes, you can make this dish in a pan. However, it may take longer to cook the vegetables, and you may need to add more water.
Can I use frozen papdi and eggplant for this recipe?
Fresh vegetables are always preferred for the best flavor and texture. However, you can use frozen papdi and eggplant if fresh ones are not available.
Can I make this dish without eggplant?
Yes, you can make this dish without eggplant. You can add any other vegetable of your choice.
Surti Papdi Nu Shak (Sem / Broad Bean Subji)
- Pressure Cooker
- Chopping Board and Knife
- 500 grams Sem (Broad Beans)
- 1 Eggplant Large
- 1 tsp Mustard Seeds
- ½ tsp Carom Seeds
- 1/4 tsp Asafoetida (hing)
- 1 tsp Ginger Garlic Paste
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- Salt to taste
- 1 tsp Coriander Cumin Powder
- ½ tsp Garam Masala
- ½ cup Water
- 1/4 cup Coriander Leaves
- 1/4 cup Fresh Green Garlic
- Clean and prepare the papdi by removing the seeds and stringing the tender ones. Cut the eggplant into big pieces.
- Heat oil in a pressure cooker and add mustard seeds. When it crackles, add carom seeds, hing, and ginger-garlic paste to it. Saute it for a minute. Add turmeric, red chili powder, salt, coriander cumin powder, and garam masala to it and mix everything well.
- Add the prepared papdi and eggplant to the pressure cooker and mix everything well. Add 1/2 cup of water to it. Cover the pressure cooker and cook it on medium heat until 2-3 whistles.
- Allow the pressure to come down on its own. Once the pressure is released, add fresh coriander leaves and green garlic to the Surti Papdi Nu Shak. Mix it well and serve hot with freshly made rotis, Gujarati kadhi, and rice.
Peter Lee, a food industry expert and Managing Editor, is passionate about exploring diverse culinary experiences. With a love for writing and food culture, Peter constantly seeks new flavors in restaurants, local markets, and global dishes. His dedication to quality content continues to influence and inspire food enthusiasts.