Clean, wash the vaal papdi, keep the seeds aside
Chop the vaal papdi finely, mix in the seeds
Heat some oil in a kadhai and saute the “vadi” in it on a low flame till golden and crisp, crush the vadi and keep aside
Add some more oil to the kadhai if needed, add the mustard seeds to the hot oil, once they crackle add cumin seeds, sesame seeds, dry red chilies, hing, take the kadhai away from flame and add the turmeric powder, immediately add the chopped vaal papdi and the vaal papdi seeds
Mix well, add grated ginger, chopped green chilies and salt, mix
Add very little water, put a lid and cook on a low flame, stirring in between
When almost done add the jaggery and half of the scraped coconut, mix
Adjust seasoning, serve topped with crushed “vadi” and scrapped coconut
*You can use French beans or cluster beans (gowar) in place of vaal papdi