Also Known as
Fresh Vaal, Papdi
A summer delight. Usually every summer in India, Indians get a surplus supply of fresh green beans which are delicious to eat and have unique taste. The whole beans look almost like green peas with shells on. The shells are harder than green peas. Vibrantly delicious flavor, wonderful texture and a wealth of health-promoting nutrients.
How to Select
When purchasing look for ones whose pods are firm, velvety and smooth. Their color should be a lively medium green. Those whose green color is especially light or dark, or those that are yellow, whitish or are speckled with gray, should be avoided. Additionally, do not choose pods that are puffy, water soaked or have mildew residue. The pods should contain beans of sufficient number and size that there is not much empty room in the pod. You can tell this by gently shaking the pod and noticing whether there is a slight rattling sound. Choose smaller ones as they tend to be sweeter.
To test the quality of beans, snap one open and see whether it is crisp. They should be bright green in color, firm and plump.
· A delicious plate of surati beans spiced up with masala is best tasted with puffed Pooris, served with onions and a slice of lemon
· Gujrati vegetable dish - Undhiya is incomplete without these surati beans.
· Cooked rice tossed with surati beans and spices makes for an interesting combination or a meal by itself.
· Add some fresh beans to green salads.
· Healthy sauté snap beans are wonderful addition to your favorite vegetable healthy stir-fries.
How to Store
If you will not be using fresh surati beans on the day of purchase, which is the best way to enjoy them, you should refrigerate them as quickly as possible in order to preserve them. Unwashed, unshelled beans stored in the refrigerator in a bag or unsealed container will keep for several days. Fresh surati beans can also be blanched for one or two minutes and then frozen.
· Green beans are a very good source of vitamin C, vitamin K, manganese, dietary fiber, folate and thiamin (vitamin B1).
They are also a good source of vitamin A, phosphorous, vitamin B6, protein, niacin, magnesium, riboflavin (vitamin B2), copper, iron, zinc and potassium