These are the simple vegetarian and vegan dishes that shaped my childhood—humble, hearty, and always made with love. Mummy served Fry Seim and Aloo with sada or dosti roti for both breakfast and dinner, whether it was a laid-back weekday or a special weekend meal. The aroma of garlic and cumin in the kitchen would always pull us in.
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Finding fresh seim in the U.S. can be a challenge, and cleaning it is no small task. That’s why I was beyond overjoyed to discover frozen seim, labeled as val papdi, in the freezer section of an Indian supermarket in Queens. It was like stumbling upon a piece of home.
If you’re lucky enough to come across seim, this is the recipe to make. It’s as flavorful and satisfying as the one Mummy and Grandma used to cook while we were growing up. Even without the optional ingredients, it’s excellent—but if you do have the spices and seeds on hand, they add extra flavor and a boost of health benefits. I include them whenever my kitchen is stocked.
Why You Will Love This Recipe
- Nostalgic and traditional: This recipe brings back comforting memories of growing up with Mummy and Grandma’s cooking.
- Flavorful yet simple: Minimal ingredients, maximum flavor—especially when using fresh or frozen val papdi.
- Vegan and vegetarian friendly: Naturally plant-based and nutritious.
- Versatile: Enjoy it with sada roti, dosti roti, or even rice.
Ingredients You Will Need
- Seim (Val Papdi): The main vegetable, traditionally used in Trinidadian homes. Frozen, defrosted seim works beautifully.
- Potatoes: Adds body and heartiness.
- Onion: For sweetness and depth.
- Garlic: Essential for rich, aromatic flavor.
- Hot Pepper: Optional heat and spice.
- Cumin Seeds: Earthy base note.
- Mustard Seeds (optional): Adds a slight tang and crunch.
- Methi Seeds (optional): A bitter note that complements the dish.
- Curry Leaves (optional): Fragrant and traditional, for a South Indian-Trini twist.
- Tomato: Helps blend and balance the flavors.
- Salt: Enhances all the flavors.
- Extra Virign Olive Oil: For cooking and bringing all the ingredients together.
Equipment Needed
- Medium pot or deep pan
- Wooden spoon or spatula
- Sharp knife and cutting board
How to Make Fry Seim and Aloo
This dish starts by blooming the cumin, mustard, and methi seeds in hot oil to release their aroma and flavor. Once the onion is golden and the curry leaves are added, the base becomes fragrant and inviting. Potatoes and tomatoes are added next, softened to absorb the flavors. Finally, the defrosted seim is mixed in and gently cooked until tender, sweet, and slightly caramelized.
Serving Suggestions
- Serve with sada roti or dosti roti for a complete, satisfying meal.
- Pair it with fried plantains for a sweet-savory contrast.
- Enjoy it as part of a vegetarian Trini breakfast spread.
Health and Nutrition Information
- Health and Nutrition Information
- Vegan and vegetarian: 100% plant-based and nourishing.
- Low in cholesterol: Made with olive oil and no animal products.
- Rich in fiber and iron: Seim and potatoes offer fiber and minerals that support digestion and energy.
- Gluten-free: Naturally free of gluten.
- Dairy-free: Contains no milk or milk-based products.
- Low glycemic: Suitable in moderation for those managing blood sugar.
- Perfect for clean eating and real food diets: Made from whole, recognizable ingredients.
- Rich in fiber and iron: Seim and potatoes offer fiber and minerals that support digestion and energy.
Tips for Success
- Stir often to prevent sticking, especially after adding the potatoes.
- Use a wide pot or pan so everything cooks evenly.
- Don’t skip the cumin seeds—they’re key to authentic flavor.
Variations
- Add chopped carrots or pumpkin for a slightly sweet twist.
- Skip curry leaves or seeds if unavailable—the base recipe still tastes great.
- Add a sprinkle of garam masala at the end for a deeper spice profile.
FAQ
Other names for seim?
Seim is known by several names depending on the region and culture. In Trinidad, it’s simply called seim, while in Indian grocery stores, especially in the U.S., you’ll often find it labeled as val papdi. It’s also referred to as Indian field beans, surti papdi, valor beans, broad beans, lablab beans, or hyacinth beans in some parts of the world. No matter what you call it, seim is a delicious and versatile vegetable that’s perfect for stir-fries and curries.
Can I use fresh seim instead of frozen?
Yes, but it must be cleaned and trimmed properly before use.
How to Clean Seim?
If you’re using fresh seim, cleaning is essential. Here’s how:
- Wash thoroughly in cool water to remove any dirt or debris. Drain well.
- Trim both ends of each pod with a sharp knife.
- De-string the edges: Run the knife along the edges of the pod to remove the tough stringy sides.
- Slice into 1-inch diagonal pieces or as preferred.
Once cleaned, fresh seim is ready to be cooked just like the frozen version.
What is seim called in Indian grocery stores?
Seim is often labeled as “val papdi” in the freezer section.
Is seim a legume?
Yes, seim—also known as val papdi, Indian broad beans, or valor beans—is a legume. It belongs to the Fabaceae family (legume or bean family), just like lentils, chickpeas, and green beans. The edible part is the immature green pods, and sometimes the mature seeds are used as well in Indian and Caribbean cuisines.
Can I make this in advance?
Yes! It reheats beautifully and tastes even better the next day.
Trinidad Seim and Aloo (Val Papdi)
Equipment
- Medium pot or deep pan
- Wooden spoon or spatula
- Sharp knife and cutting board
Ingredients
- 22 oz seim val papdi, frozen and defrosted (2 x 11 oz packages)
- 6 tbsp extra virgin olive oil
- 1/2 large onion sliced
- Hot pepper to taste
- 8 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp mustard seeds optional
- 1/8 tsp methi seeds optional
- 10 curry leaves optional
- 1 lb potato peeled and thinly sliced
- 1 tomato chopped
- Salt to taste
Instructions
- In a medium pot, heat oil over high heat.
- Add cumin, mustard, and methi seeds if using. Cook for 1 minute.
- Add onion and hot pepper. Cook until the edges of the onion are golden brown.
- Stir in curry leaves and cook for 1 more minute.
- Add potatoes, tomato, and a pinch of salt. Stir fry for 1 minute.
- Cover and cook for 10-15 minutes until potatoes are nearly tender, stirring every couple of minutes to avoid sticking.
- Add seim and another pinch of salt. Mix thoroughly.
- Cover, reduce heat to low, and cook for 15-20 more minutes, stirring every 5 minutes.
- Dish is ready when the seim is soft and sweet, potatoes are tender, and any excess moisture has evaporated. It should begin to stick slightly to the pot and separate from the oil, but not brown at the bottom.
Nutrition
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