Thursday, August 21, 2014

Aloo Bodi ko Tarkari (Long Beans-Potato Curry)!!

It's been years since I hadn't had Young Beans (Bodi) until I saw it yesterday in the Indian Store. Bodi is like other basic vegetables in Nepali kitchen. It is very simple to cook and is extremely popular back home. We get so many varieties of Bodi in Nepal, for example the ones that are grown in hilly areas, shorter in length as well as longer ones. And each vary slightly in taste. Even though we do not get every kind of Bodi here in the United States, I am more than happy to find one of the many kinds. I found the longer ones and I made a simple everyday curry out of it. Enjoy :)












Prep time: 10mins(s) Cook time: 20min(s) Total time: 30min(s) 

Things you will need:
  • Young Beans ( a bunch (10-13), wash and break it two inches apart and)
  • Potato (2 medium, peeled and cut in cube sizes)
  • Tomatoes (2 medium, finely chopped)
  • Ginger-garlic paste (1 table spoon)
  • Fenugreek Seeds (1 tea spoon)
  • Black Mustard Seeds (1 tea spoon)
  • Cumin Seeds (1 tea spoon)
  • Salt (according to taste)
  • Turmeric Powder (1 tea spoon)
  • Cumin-coriander powder (1 table spoon)
  • Timur Powder (1/2 table spoon, optional)
  • Red Chili Powder (1/2 table spoon)
  • Oil (3 table spoons)
  • Water (4 cups)
Directions:
  1. Heat oil and add cumin, mustard and fenugreek seeds. Fry until brownish black.
  2. Add potato, salt and turmeric powder until slightly golden brown.
  3. Add Young beans. Stir, cover and cook for 3-4 minutes on a medium heat.
  4. Add all of the remaining ingredients except water.
  5. Stir cover and cook for 5 minutes.
  6. Add water. Stir cover and cook for another 5 minutes.
  7. Done!! Enjoy with rice or bread :)


2 comments:

  1. Tried it for the 1st time today - tastes good however one as to be careful not to burn the fenugreek and black mustard seeds as it can give a source taste.

    ReplyDelete
  2. Tried it for the 1st time today - tastes good however one as to be careful not to burn the fenugreek and black mustard seeds as it can give a source taste.

    ReplyDelete