Mamta's Kitchen

Green Beans & Potato Bhaji (Dry Curry)

Alu Sem -Sookhe, Sabji/Bhaji

Mamta Gupta

This is a simple but delicious vegetable dish, it goes well with a dal of choice (Arhar Dal, Urad Dal) and Chapatties. Any type of green beans can be used, like French Beans or Runner Beans or any other type you can find. Sometimes, add a spoon or two of a pickle you have or the left over spices at the bottom of a pickle jar, to spice up your vegetable bhajies. If adding pickle, reduce quantity of salt added to the dish. Serves 4-6

Edited April 2017

Ingredients

  • 250 gm. green beans of any type, topped and tailed and thinly sliced (you can keep them whole, small.

  • 250 gm. small new potatoes, cut into halves (no need to peel new potatoes). If they are really small, leave them whole

  • 2 tbsp. cooking oil (mustard oil tastes better, if you can find it)

  • 1 tsp. cumin seeds

  • A pinch of asafoetida or hing

  • 1/2 inch piece ginger, peeled and finely shredded

  • 1 green chilli, finely chopped

  • 1 1/2 tsp. coriander powder

  • 1/2 tsp. turmeric powder

  • 1/4 tsp. chilli powder (adjust to taste)

  • 1 1/2 tsp. salt (adjust to taste)

  • 1-2 tomatoes-chopped (optional)

  • 1/2 tsp. Garam Masala

  • 1/2 tsp. dry mango powder or amchoor (1/2 tbsp. Lemon juice can be used instead of mango powder.

  • Optional; 1-2 tsp. chilli or other pickle

Instructions

  1. Prepare, wash and drain vegetables and keep aside.

  2. Heat oil in a wok or karahi.

  3. Add cumin seeds and asafoetida (hing) and wait for seeds to splutter.

  4. Add ginger and fry for 10-15 seconds.

  5. Add prepared vegetables, all spices, except garam masala & mango powder. Add salt, stir fry for a minute or two, until vegetables are well coated with spices. Lower heat to low-medium.

  6. Cover and cook until potatoes are tender, stirring from time to time.

  7. Add chopped tomatoes, stir and continue cooking until potatoes and beans are cooked.

  8. Adjust salt/chillies by tasting.

  9. Add garam masala and mango powder/lemon juice.

  10. Mix well. If it looks watery, raise heat and quick fry until all water is evaporated. The vegetables look at little shiny, when ready.

  11. Add pickle, if using, and stir it in.

  12. Serve hot with Plain Parathas or Chapatties.

Notes

  • If the vegetables are fresh and the heat is correct, you do not need to add any additional water. Selecting correct heat comes with practice, trial and error. It should be simmering very gently, otherwise vegetables may 'catch'. If you need to add water while cooking, sprinkle 1 tbsp. at a time. This will prevent vegetables from going soggy due to overcooking in your attempt to dry off the excess water.

  • If you like garlic, you can add a little fresh garlic along with ginger, at step 4

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