Papdichya Shenga is nothing but double beans these are almost always cooked with potatoes. This recipe is quite tasty as it has a bit of garlic in it. Its one of the three bhaajis Aaji made for me when I visited her.
1/2 kg fresh double bean pods
1 cup fine chopped onions
1/2 teaspoon turmeric
1 teaspoon garlic crushed
2 potatoes diced
1-2 green chillies
1 teaspoon Koli masala Or (1/2 teaspoon Kala masala+ 1/2 teaspoon red chili powder)
1-2 inch piece of jaggery
1 table spoon oil
salt to taste
Heat the oil in a flat pan add the chillies stir then add onions fry till transluscent after that add the garlic and fry a bit. Now add the Koli masala or the kala masala, red chili powder and turmeric. Stir for 2 mins. Add the potatoes and chopped double beans. Make sure it is mixed well after adding salt. Cover and cook till done after mixing in the jaggery. It should cook pretty well without water but just in case it goes dry and the potatoes still are half cooked sprinkle just little bit water cover and cook.
You might have noted that Aaji's hand is free on oil even at her age and she loves a generous layer of oil on the bhaajis. I love it too for a change. Else I always measure 2 teaspoons for 2, per meal. She also wanted to garnish this bhaaji with coconut but I stopped her as the Tomatochi Bhaaji had loads of it and that was enough in a single meal.
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