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Barbatti Aloo Sabzi I Yard long Beans and Potato Curry

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Barbatti aloo sabzi- Yard long Beans and potato curry cooked with tomato and yoghurt.

Barbatti aloo sabzi- Chinese long beans /bora /bodie /payar/ cow pea beans /Lobhia ki phali /Chawli ki phali / barbati so many names for the healthy bean ,which is but comparatively less popular among other beans.

Long beans/ barbatti is is a popular bean used in North India specially in U.P and Bihar region.It is mainly a summer vegetable but now very easily available through out the year.It is best used when tender and fresh .It dries soon in comparison to other beans so if some beans dries while storage then don’t throw them just collect the seeds from the dried pods and use in the curry.

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

Do try these curries-

barbatti aloo sabzi

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barbatti aloo sabzi
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4.34 from 3 votes

Barbatti aloo ki sabzi, Long beans and potato curry

Barbati aloo ki sabzi-Y yard ling beans and potato cooked in yogurt and tomato sauce
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch, Main Course, sabzi, Side Dish
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: barbati, barbati ki sabzi, boda, long beans aloo
Servings: 4
Author: Anjana Chaturvedi

Ingredients

  • 250 gm Long beans/ Barbati
  • 2 medium Potato
  • 2 medium Tomato
  • 1/2 cup Yogurt/ dahi
  • 3/4 cup Water
  • 1 tsp Ginger/ adrak
  • 1/3 tsp Garam Masala
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander powder
  • 1 tsp Salt
  • 1/2 tsp Turmeric/ Haldi

Tadka/ Waghar

  • 1/2 tsp Cumin/ Jeera
  • 1/3 tsp Mustard / Rai
  • 1/4 tsp Asafoetida/ Hing
  • 3 tbsp Cooking oil

Instructions

  • Wash and chop long beans into 1/2 inch size pieces,and peel and cube potatoes
  • Chop ginger and tomatoes into small pieces.
  • Heat oil in a pressure cooker and add cumin and mustard seeds.
  • When seeds start crackling add asafoetida and then add chopped tomato and ginger.
    Add salt and cook till tomato become soft .
  • Now add beaten curd and all the spices ,stir fry for a minute .
  • Add chopped beans and potatoes and stir for a minute .
  • 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)
  • let it cool down completely and then open and cook for few seconds.
  • Serve hot with roti or rice.

 

Comments

  1. Madhuram Prabhakar says

    Lovely recipe! I make it quite often these days. I also tried this recipe using ridgegourd. Thank you very much for sharing this recipe.

  2. Alisha says

    4 stars
    Fabulous recipe …..enjoyed very well by everyone

  3. Tanvi Pandey says

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

  4. Anand says

    Nice and a quick recipe. Healthy too. Thanks fornsharing

  5. Manasvini says

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

  22. Daksha says

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

  23. PT says

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

  24. meena says

    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

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4.34 from 3 votes (2 ratings without comment)