3 May, 2017
Beans & Potatoes ki Sabji
Back home ( Read Bihar), we have a variation of Beans which is lighter in color. We call them “Bori”. Mummy usually cooks Bori ki Bhujia when in season or add them to “Mili-Juli Sabji” (more about this later in some other post). This because we have a variety of green vegetables easily available. Down here (Read Bengaluru), she thinks we don’t have enough green vegetables so she makes Sabji ( a semi dry veggie) by adding potatoes to Beans. First time I was not very excited to eat Beans-Aloo ki Sabji but I ate. And as usual mummy ke hatho ka jadoo chal gaya.. So I learnt this from her. So here It is… My Mummy way of cooking Beans-Aloo.
All You Need: 3 medium Potatoes peeled and Cubed, 500 gm Beans, 1 large Onion Peeled and Chopped lengthwise, 1 large tomato- chopped, 1-2 dry red chilli, 2 Bay Leaves, 1-1.5 tspn jeera,8-10 garlic cloves, 1tbspn coriander powder, 2 tspn turmeric powder, 3tspn red chilli powder, Salt and 1.5 tbspn Mustard Oil
Cut the beans a little from both the sides. Now cut each beans into half inches pieces. Wash them and keep them aside. Chop garlic cloves into fine pieces. Heat a kadai. Add oil. Once heated, add dry red chilli, Bay leaves and jeera. Add chopped onions. Saute it till they turned pinkish brown. Add chopped garlic. Add Potatoes. Saute for another 5 minutes. Add Beans. Saute for another 3-4 minutes. Add the spices. Now saute( read bhuno) for another 3-4 minutes. Add tomatoes. Mix it well. Now cover and cook for another 7-8 minutes. Uncover and stir every 1-2 minutes. Sabji is done. Serve with Chapati or Phulkas or Plain Paratha.. whatever you fancy.
Tip of the Day: This is my mother’s recipe. She doesn’t use ginger. You can use if you want. She also Cook in kachhi ghani Mustard Oil.