Papri Claypot Stew


Preparation info

  • Serves



    Appears in

    My Bombay Kitchen

    By Niloufer Ichaporia King

    Published 2007

    • About

    Papri—hyacinth, or field, beans (Dolichos lablab)—appear at farmers’ markets in the late summer. The first arrivals are small, celadon-colored crescent beans edged in bright purple. Filipino vendors are the usual growers. At least once a year, I make umbaryu, papri with other vegetables and kavabs cooked in a claypot to be opened at the table. The pungent and slightly bitter quality of papri is offset by the other ingredients. In rural Gujarat, umbaryu<