Kebabs in Flat Beans (Papdi Ma Kebab)

Name: Kebabs in Flat Beans (Papdi Ma Kebab)
Ingredients: 1 pound Flat beans (Surti Papdi or Val Papdi), stringed and split (Quantity estimated for 4 servings.); 3 tablespoons Ghee or oil (Quantity estimated.); 2 medium Onions, finely chopped (for bean base) (Quantity estimated.); 1 tablespoon Ginger-garlic paste (Divided use (half for beans, half for kebabs). Quantity estimated.); 1 pound Minced meat (Lamb, Mutton, or Chicken) (Quantity estimated.); 1 small Onion, very finely chopped (for kebabs) (Quantity estimated.); 2 teaspoons Green chilies, finely chopped (Adjust to taste. Quantity estimated.); 1/4 cup Fresh coriander leaves, chopped (Quantity estimated.); 1 teaspoon Turmeric powder (Divided use. Quantity estimated.); 1 1/2 teaspoons Salt (To taste. Quantity estimated.); 1 teaspoon Garam masala or Allspice (Quantity estimated.); 1 cup Water (As needed for cooking beans. Quantity estimated.)

A traditional Parsi winter delicacy combining tender flat beans (papdi) with succulent, steamed meatballs. Unlike typical fried kebabs, these spiced meat patties are gently steamed directly on top of the cooking beans, allowing their savory juices to permeate the vegetable base. The result is a harmonious one-pot dish where the kebabs remain moist and tender while the beans absorb rich, meaty flavors without the need for frying.

Ingredients

1 pound Flat beans (Surti Papdi or Val Papdi), stringed and split (Quantity estimated for 4 servings.)
3 tablespoons Ghee or oil (Quantity estimated.)
2 medium Onions, finely chopped (for bean base) (Quantity estimated.)
1 tablespoon Ginger-garlic paste (Divided use (half for beans, half for kebabs). Quantity estimated.)
1 pound Minced meat (Lamb, Mutton, or Chicken) (Quantity estimated.)
1 small Onion, very finely chopped (for kebabs) (Quantity estimated.)
2 teaspoons Green chilies, finely chopped (Adjust to taste. Quantity estimated.)
1/4 cup Fresh coriander leaves, chopped (Quantity estimated.)
1 teaspoon Turmeric powder (Divided use. Quantity estimated.)
1 1/2 teaspoons Salt (To taste. Quantity estimated.)
1 teaspoon Garam masala or Allspice (Quantity estimated.)
1 cup Water (As needed for cooking beans. Quantity estimated.)

Instructions

1Heat the ghee in a wide, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions for the base and sauté until golden brown. Stir in half of the ginger-garlic paste, half of the turmeric, and salt to taste. Add the cleaned flat beans (papdi) and toss to coat. Pour in enough water (about 1 cup) to partially cover the beans. Cover and cook until the beans are half-cooked but some liquid remains in the pot.
2While the beans are cooking, prepare the kebab mixture. In a bowl, combine the minced meat, finely chopped onion, remaining ginger-garlic paste, green chilies, fresh coriander, remaining turmeric, garam masala, and salt. Mix thoroughly. Shape the mixture into small, round or oval kebabs (meatballs). Note: Do not add papaya, yogurt, or sugar to this mixture.
3Check the beans; they should be tender but there must still be a small amount of water bubbling at the bottom (add a splash more if dry). Carefully arrange the raw, shaped kebabs in a single layer directly on top of the beans. Do not stir.
4Cover the pot tightly. Reduce the heat to very low (simmer) to replicate the traditional 'embers' method. Cook undisturbed for about 20-25 minutes. The steam will cook the kebabs until they are firm. The dish is ready when the water has completely evaporated and the oil/ghee separates and surfaces ('comes on ghee'). Serve hot.