Papdi Surti is commonly known as the Hyacinth bean and is wholly edible. Much like mangetout, the entire pod may be consumed, or it can be shelled and the beans enjoyed in ethnic curries.
Surti Papdi pods should be firm, smooth, and green in colour. The beans should be green and firm. Smaller size pods are favoured as these tend to be sweeter.
Papdi is available most of the year from India and Kenya.