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You are here: Home / Sabzi and Curries / Lobhia Phali Aloo ki Sabzi, Long Beans Curry

Lobhia Phali Aloo ki Sabzi, Long Beans Curry

2016-10-06 by Anjana Chaturvedi

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Lobhia Phali Aloo ki sabzi- Yard long beans and potato stir fry

Lobhia Phali Aloo Ki sabzi-Yardlong beans/Chinese Long beans/Barbatti /Boda/ Karamani /Lobhia ki phali so many names for this simple and healthy bean ! This long bean is quite popular all over India .These beans are longer than the french beans, are of about 6-7 inches, thin and round with small seeds inside. Long bean is mainly a summer vegetable but now very easily available throughout the year.

These beans taste best when they are fresh,green and tender .These beans are not as soft as french beans so it is better to chop them finely if you are making a thin curry .If the outer skin got slightly mature then you can peel it and use the seeds inside to make a curry .When the pods are mature then they are shelled and the seeds are dried and sold as cow peas or Lobhia.

Like all other beans it also has numerous health benefits. It has a very good amount of fiber so very good for stomach and bowel movement .Recommended for diabetic and hyper tension patients as it helps to lower cholesterol and is diuretic in nature.

You can make so many different types of curry or stir fry with long beans.

Do try these delicious Beans Recipes-

  • Barbatti Masala 
  • Potato and yardlong bean curry .
  • Masala Long Beans
  • Lobhia Phali Aloo Ki Sabzi
  • Sem Aloo Ki Sabzi
  • Valor Muthiya Nu Shaak
  • Guvar Phali Ki Sabzi

barbatti aloo

long-beans-barbatti-boda

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Print Recipe
5 from 2 votes

Barbatti Aloo Sabzi,Long bean potato curry

Simple and delicious Yard long beans and potato stir fry
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish, Tiffin recipes
Cuisine: Indian, North Indian Cuisine, Satvik Food
Keyword: aloo, BARBATTI, boda, long beans, Potato
Servings: 5 person
Author: Anjana Chaturvedi

Ingredients

  • 350 gms Long bean/barbatti/boda
  • 250 gms Potatoes / Aloo 2 medium
  • 3/4 cup Tomatoes / Tamatar finely chopped
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 3/4 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Mango Powder / Amchoor Powder
  • 1.5 tsp Coriander Powder / Dhaniya Powder
  • 3 tbsp Mustard Oil / Sarso ka tel
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Mustard Seeds / Rai *
  • 1/4 tsp Asafoetida / Hing powder
  • 10 Curry Leaves
  • 2 Green Chillies / Hari Mirch chopped

Instructions

  • Wash ,trim the ends and chop the beans into small pieces.
  • Wash peel and chop potatoes into long medium thick slices.
  • Heat oil in apan and add cumin and mustard seeds.
  • When cumin become golden then add asafoetida and curry leaves.
  • Add turmeric in the pan and then add the chopped beans and potatoes.
  • Add salt and mix the vegetables well.
  • Cover the pan with alid and cook on slow heat.
  • When it is half done then add the chopped tomatoe s,mix and cover and simmer .
  • When the potatoes are done add the remaining spices and mix properly.
  • Remove the lid and let it cook for a minute.stir 2-3 times .
  • Serve with roti or rice

Filed Under: Dry Curry/Stir fry /side dish, Sabzi and Curries, Tiffin Variety Tagged With: Bachelor's cooking, barbatti, boda, chawli, Chinese long beans, easy recipes, Indian Curries, no onion and garlic recipe, potato, quick and easy

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Comments

  1. Udipi Ghosh says

    2018-06-25 at

    Made the aloo bean sabji today and it turned out absolutely amazing! Thank you

    • anjanaskc says

      2018-06-26 at

      thank you !

5 from 2 votes (2 ratings without comment)

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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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