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The walor papdi refers to green flat beans which are extensively used in Gujarati cuisine. Also known as helda beans, flat beans are similar to the well-known runner bean. They are flat green beans with a smooth skin. The walor is very typical to gujarat and one might now find it everywhere. The complete plant is edible . The young leaves can be eaten in salad, the older leaves can be cooked. The flowers are edible raw. The young beans should be harvested and used to prepare Indian dishes. Flat beans are served cooked as an accompaniment to a variety of main courses including fish, chicken, pork and lamb. To serve, toss in butter and freshly ground black pepper or flavoured olive oil.
Chopped walor papdi-Even the young, fresh walor papdi need to be topped and tailed and may also need stringing. Just pluck the end of a papdi with your hand, and then pull downward; if a thick thread comes away, the bean need stringing, so do the same on the other side. The papdi can then be sliced either using a sharp knife or with your hands. Cut or pluck them to pieces of one-inch length.
How to select
The walor papdi must be picked when young and tender as it becomes woody, fibrous and hairy as it matures and becomes inedible.
" Add the cut papdi to boiling, salted water and cook until just tender and drain. Usually one or two minutes is sufficient. When overcooked, papdi turn to flabby, flavorless things. So keep an eye on them and do not overcook
" Walor padi muthia nu shak is a common recipe.Wash and string the walor papdi. Heat the oil in a pan, add hing and put the walor papdi in it add 2 to 3 cups of water. Add haldi, dhana jeera powder, chilli powder, sugar and salt.Cover and simmer till the walor papdi is almost cooked. Gently add in one muthia at a time. Cover and simmer for 10 to 15 minutes till the muthias are cooked. Serve hot with parathas/rotis.
" They papdi are often cooked like broad beans are cooked. Cluster beans are stringed and chopped into small pieces. Chopped walor papdi are boiled in water till soft and added to tempered oil along with some ground spices. Walor papdi curry is finally finished with a good amount of scraped coconut in Andhra cuisine.
" Tender walor papdi dish up as a popular vegetable all over India. They can be curried, fried, steamed or boiled.
How to store
You may store fresh walor papdi unwashed in the refrigerator for up to three to four days. Wrap them in paper towel or place in a paper bag. Avoid storing them in plastic as trapped moisture will hasten spoilage. Check your papadi often and discard any that develop soft or dark spots.
" Rich in dietary fibre. Studies show that a diet rich in dietary fibre lowers blood cholesterol levels.
" A cup of cooked walor papdi contains nearly 110 calorie. Most of the pod is protein, while the seeds are largely carbohydrate-rich endosperm.