Surti Papdi ma Jhinga
A classic Gujarati winter delicacy where tender Surti Papdi (flat beans) are cooked with juicy prawns in a fragrant, spiced tomato-onion masala. A unique and flavorful main course perfect with hot rotis.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Preparation (15-20 minutes):
- b.Clean, devein, and pat dry the prawns. You can marinate them with a pinch of salt and turmeric powder if desired.
- c.Wash the Surti Papdi thoroughly. Snip off the top and tail, and carefully pull off the fibrous strings along both sides. You can leave them whole or snap them in half.
- 2
Step 2
- a.Tempering (Tadka) (1 minute):
- b.Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
- c.Once the oil is hot, add Rai (mustard seeds) and let them splutter.
- d.Immediately add Jeera (cumin seeds), Ajwain (carom seeds), and Hing (asafoetida). Sauté for about 30 seconds until fragrant.
- 3
Step 3
- a.Build the Masala (8-10 minutes):
- b.Add the finely chopped onion and sauté until it turns soft and translucent, about 4-5 minutes.
- c.Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- d.Pour in the tomato puree. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- e.Cook the masala, stirring occasionally, until it thickens and you see oil separating from the sides. This is crucial for a deep flavor.
- 4
Step 4
- a.Cook the Surti Papdi (10-12 minutes):
- b.Add the prepared Surti Papdi to the masala. Stir gently to coat the beans evenly.
- c.Pour in 1/2 cup of water, stir, and bring the mixture to a simmer.
- d.Reduce the heat to low, cover the pan, and let the papdi cook until tender. This should take about 10-12 minutes. Stir once or twice in between to prevent sticking.
- 5
Step 5
- a.Add Prawns and Finish (5-7 minutes):
- b.Once the papdi is tender, add the cleaned prawns to the pan. Mix gently to combine with the masala.
- c.Increase the heat to medium and cook, stirring occasionally, for 5-7 minutes. The prawns are done when they turn pink and curl up. Do not overcook them.
- d.Turn off the heat. Sprinkle garam masala and drizzle fresh lemon juice over the dish. Give it a final, gentle mix.
- 6
Step 6
- a.Garnish and Serve:
- b.Garnish with freshly chopped coriander leaves.
- c.Serve hot with phulka rotis, jowar rotla, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always remove the tough strings from the papdi for a pleasant eating experience.
- 2Do not overcook the prawns, as they will become tough and rubbery. They cook very quickly.
- 3For an authentic Gujarati sweet and tangy flavor, add 1 teaspoon of jaggery (gud) along with the tomato puree.
- 4If using frozen prawns, ensure they are completely thawed and patted dry before adding to the pan to avoid a watery curry.
- 5Ensure the masala is well-cooked and oil separates before adding the vegetables for the best flavor foundation.
Adapt it for your goals.
Vegetarian
Replace prawns with 200g of cubed paneer or 2 medium boiled and cubed potatoes. Add them in the last 5 minutes of cooking.
Coastal FlavorCoastal Flavor
For a richer, creamier gravy, add 1/4 cup of thick coconut milk along with the prawns and simmer for a few minutes.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4 or add 1/4 teaspoon of black pepper powder along with the garam masala.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
High in Dietary Fiber
Surti Papdi is packed with dietary fiber, which aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness, supporting weight management.
Boosts Immunity
The spices used, such as turmeric (with curcumin) and ginger, possess anti-inflammatory and antioxidant properties that help strengthen the immune system.
Source of Essential Nutrients
This dish provides a good range of vitamins and minerals, including iron from the beans, Vitamin C from tomatoes and lemon, and B vitamins from the prawns.
Frequently asked questions
One serving of Surti Papdi ma Jhinga contains approximately 250-300 calories, depending on the amount of oil used and the size of the prawns.