On that preachy note, let’s take a look at how to make Aloo Beans Sabji, shall we?
Ingredients: 1 large potato, peeled, washed and cut into small cubes 15-20 beans, stringed, washed, and cut into same-sized small pieces as the potato 1 onion, sliced 1 tbsp of oil 1/4 tsp of mustard seeds 1/4 tsp of urad dal 2-3 of cloves of garlic, chopped 1/2 tsp of turmeric powder 1 tbsp of sambar powder A few of curry leaves or a small bunch of coriander leaves, for garnish
How to Make Aloo Beans Sabji:
- Heat oil and add the mustard seeds. When they pop, add the cumin and urad dal and let them sizzle and turn brown. Then add the chopped garlic and saute until fragrant.
- Add the onions and saute until it begins to brown.
- Add the cubed potato and beans. Stir stir stir.
- Keeping flame very low, cook covered for 5-7 mins, opening every 2 mins and giving it a mix, just to make sure the bottom is not burning. The potato will begin to brown and the beans should be soft by now. If not, cook longer until done.
- Once the vegetables are cooked, add the turmeric powder and sambar powder along with salt. Give it a good mix, the sabji will turn dry and fragrant in about 2 mins. Don’t cook for too long, otherwise the masala will start to burn. Add curry leaves or coriander leaves at this point and remove from fire. Serve hot with rice and any coconut based gravy or kuzhambu like Tomato Saaru.
