Wash and dry the papdi. String each bean and break it into 2 or 3 even-sized pieces.
Heat oil in a wok and season it with mustard seed, asafoetida and turmeric. Then add the papdi and saute.
Sprinkle the goda masala, coriander and cumin seed powders over the vegetable and mix it.
Also, add the jaggery now.
Cook it covered for 10-15 minutes, stirring occasionally.
Use a steel plate as a lid for the skillet and pour some water on it.
As this heats, it helps to cook the vegetable.
Finally, add the water on the lid to the bhaji if it requires more moisture.
However, if you require a gravy, allow the water to evaporate in the process of cooking.
Serve it hot.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.