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Yardlong Beans and Potato Curry / Barbati Aloo ki Subzi

August 16, 2012 by anjanaskc 23 Comments

Yard long Beans and potato curry cooked with tomato and yoghurt.

Barbati is a popular bean used in North India specially in U.P and Bihar region,it is also called as boda/bodi.

It can be made with tomatoes only – barbatti masala curry or you can add few potatoes with barbati.I usually add potato with barbati and either cook with tomatoes or make a tangy curry with curd ,taste great both ways.

Barbati aloo ki subzi can be served with roti or jeera rice.

 

barbatti aloo ki subzi

INGREDIENTS-

  • Long beans /Bora/Bodie-250 gms
  • Potato-2(medium)
  • Tomato-2 (medium)
  • Curd-1/2 cup
  • Water-3/4 cup
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/3 tsp
  • Asafoetida-1/4 tsp
  • Ginger-1 tsp
  • Turmeric-1/2 tsp
  • Chilli powder-1 tsp
  • Coriander powder-1 tsp
  • Garam masala-1/3 tsp
  • Salt-1 tsp
  • OIL-3Tbsp
PROCEDURE –
  1. Wash and chop long beans into 1/2 inch size pieces,and peel and cube potatoes
  2. Chop ginger and tomatoes into small pieces.
  3. Heat oil in a pressure cooker and add cumin and mustard seeds.
  4. When seeds start crackling add asafoetida and then add chopped tomato and ginger.
  5. Add salt and cook till tomato become soft .
  6. Now add  beaten curd and all the spices ,stir fry  for a minute .
  7. Add chopped beans and potatoes and stir for a minute .
  8. Now add 3/4 cup water ,mix and pressure cook on medium flame for 2- 3 whistles or till cooked well (depending on the quality of vegetable)
  9. let it cool down completely and then open and cook for few seconds.
  10. Serve hot with roti or rice.

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Print Recipe
4 from 4 votes

Yardlong Beans and Potato Curry / Barbati Aloo ki Subzi

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

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  • Sem Aloo ki Sabzi / Broad Beans Potato stir frySem Aloo ki Sabzi / Broad Beans Potato stir fry

Filed Under: Gravy dishes, Sabzi and Curries, Uttar Pradesh Cuisine Tagged With: Beans, boda subzi, Bodie curry, Bora curry, Chinese long beans, Chinese Yardlong beans, Indian Curries, Indian recipes, Jain food, No onion garlic recipe, Subzis and curries, vegetarian

« Khatta Dhokla Recipe
Indonesian Cauliflower Curry »

Comments

  1. Tanvi Pandey says

    November 7, 2017 at 8:03 am

    I tried this sabzi in ghee instead of oil. It came out even yummier….thank you so much maam for this recipe.

    Reply
  2. Anand says

    September 9, 2017 at 7:20 pm

    Nice and a quick recipe. Healthy too. Thanks fornsharing

    Reply
  3. Manasvini says

    July 14, 2013 at 6:27 pm

    This is a delectable recipe. I tried this and it came out so well. Thank you for posting a healthy and tasty recipe

    Reply
  4. Sajina Bishar says

    April 21, 2013 at 10:38 am

    Gonna try out dis curry 2day..thnx 4 d recipe…

    Reply
  5. Lakshmi @Purevegetarian says

    September 24, 2012 at 4:33 am

    It looks so mouthwatering.

    Reply
  6. Archana Potdar says

    August 18, 2012 at 3:48 pm

    The beans look so tender but they need 3 whistle? No wonder everyone gave eating what I cooked.:)
    I am hosting WTML All through August’12. Do send me your entries

    Reply
  7. Mira says

    August 17, 2012 at 8:41 am

    lovely dish.

    Mira’s Talent Gallery

    Reply
  8. Chandrani says

    August 17, 2012 at 5:59 am

    Very healthy and yummy beans curry…

    Reply
  9. nayana says

    August 16, 2012 at 5:14 pm

    never cooked long beans in a gravy dish, looks rich and creamy

    http://nayanas-kitchen-kreations.blogspot.in

    Reply
  10. Kaveri Venkatesh says

    August 16, 2012 at 5:05 pm

    Never cooked barbatti this way in gravy form…will try soon

    Reply
  11. Divya Pramil says

    August 16, 2012 at 5:01 pm

    Haven't prepared beans curry with curd..Looks delicious 🙂
    Today's Recipe – Soft Coconut Burfi / Delicate Coconut Balls
    You Too Can Cook Indian Food Recipes

    Reply
  12. DivyaGCP says

    August 16, 2012 at 5:00 pm

    Delicious and flavorful subzi.. Perfect combo for rotis.

    Divya's Culinary Journey

    Reply
  13. Julie says

    August 16, 2012 at 4:48 pm

    wow,makes me drool..delicious!

    Do join in the ongoing Events of EP Series-Curry leaves OR Red Dry Chillies @ Spicy Aroma

    Reply
  14. bhavya's cuisine says

    August 16, 2012 at 4:32 pm

    looks delicious

    Reply
  15. Vijayalakshmi Dharmaraj says

    August 16, 2012 at 4:22 pm

    nice curry…
    VIRUNTHU UNNA VAANGA

    Reply
  16. Spice up the Curry says

    August 16, 2012 at 2:31 pm

    this looks mouthwatering. nice one

    Reply
  17. Tina says

    August 16, 2012 at 1:31 pm

    delicious..

    Reply
  18. Roshni says

    August 16, 2012 at 12:46 pm

    looks delicious… perfect for the rotis

    Reply
  19. Hamaree Rasoi says

    August 16, 2012 at 12:19 pm

    delightful beans gravy..looking yummy

    Reply
  20. Daksha says

    August 16, 2012 at 11:33 am

    Can u believe i cook this today all most same way..bus hatho ka swad alag tha:) nice recipe..

    Reply
  21. PT says

    August 16, 2012 at 11:17 am

    perfect side-dish for chapati.. i dont often cook long beans..

    Reply
  22. meena says

    August 16, 2012 at 11:02 am

    Hi anjana, i havnt eaten this long beans but the way ur recipe and pic shows makes me want to have this.. it looks absolutely great

    Reply

Trackbacks

  1. Masala Long beans / Barbatti Masala » Maayeka - Authentic Vegetarian Recipes from an Indian Kitchen says:
    June 25, 2015 at 6:53 am

    […] and used to make stir fries and curries.I have also posted my favourite  Dahi wali long bean aloo ki subzi  and this dry stir fry is also a family favourite I have used panch phoran to temper the beans […]

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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