Flat beans (valor papdi / hyacinth beans) are broad, flat pods that show up in Gujarati kitchens all winter long — cooked as a simple sabzi with garlic and green chili, stirred into undhiyu, or added to Maharashtrian usal. If your family is from Gujarat, you already know these. If not, try them — they have a meaty, satisfying bite.

Gujarati Winter Staple

• Fresh flat beans (valor papdi)
• Broad, meaty pods
• For sabzi, undhiyu, usal
• Gujarati and Maharashtrian essential

How to Use

String the edges, break into pieces, and cook in a simple tadka with garlic, cumin and green chili. Also excellent in mixed vegetable preparations like undhiyu.

Frequently Asked Questions

Do I need to string them?
Yes — snap off each end and pull the string along the edge before cooking.

Are these the same as lima beans?
No — different species. Flat beans (Lablab purpureus) have a firmer texture and distinct flavor.

Can I eat them raw?
No — always cook flat beans thoroughly before eating.

Fresh produce — seasonal availability.