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Papdi beans are medium in size, averaging 5-7 centimeters in length, and are long, flat, and slightly curved in shape. The pods are smooth, thick, and pale green, tapering to a point on both ends. There are typically 2-4 seeds contained in the pod that are white to buff, ovoid in shape, and slightly compressed or flattened. When young, Papdi beans are tender with a green flavor, and when mature, the beans become woody, fibrous, and eventually inedible. Papdi beans have a taste similar to green beans with a coarser and drier texture.
Also known as Green flat beans, Indian bean, Valore bean, and Val bean in the United States, and Warlor papdi, Desi papdi, Gujarati papdi, Surati papdi, Chapparada avare, Chikkudu klaya, and Val papdi in different regions of India, Papdi beans are a popular food source in Asia, especially in the Gujarati region of West India.
Mostly used for its green pods, Papdi beans can be used in a wide variety of culinary applications including curries and stir-fries. In the United States, Papdi beans are predominately grown as an ornamental plant and are also used as a cover crop to help prevent erosion.
Papdi beans contain iron, magnesium, and calcium.
Papdi beans are native to the tropical regions of Africa and Asia and have been growing wild since ancient times. Since then, the plant has been extensively cultivated and was spread to Europe in the early 1700s and to the United States in the early 1800s. Today Papdi beans can be found at local markets and specialty grocers in Europe, Asia, Southeast Asia, Australia, New Zealand, Africa, and the United States.
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