Just cooked arvi for the first time. Is this the same as colacassia? It was like potato but rather tasteless.

Also cooked papdi for the first time a few days ago, quite like runner beans.

Yes, Arvi is colocasia or edoe. On it's own, it is slightly slimy texture when cooked. It does however lends itsalf some very nice dishes. How did you cook it?

Papdi/papri is a variety of Indian green bean, also known as Val Bean, Valore bean, very ppular in Gujrat region of India.

Hi Mamta,

I just boiled it, so I could appreciate it as 'au naturale' as possible. I detected the slight sliminess. The arvi I bought were almost white, whereas most of the time I have seen it, it has been brown and with many hairs? Has someone removed the hairs?

I've seen the papdi called val beans, there seem to be at least three different sizes, or is this just due to sorting?

Arvi or Edoes have quite a few varieties, all slightly different in size, hairiness and taste.

Mamta