Bowl of Potato and Long Bean Subzi
(click to enlarge)

Potatoes with Long Beans
  -   Aloo Chawli ki Subzi
3 w/rice  
1 hr  

This is an adaption of our Potatoes with Kantola Gourd recipe to a more readily available vegetable (see also Opo Gourd version). It is simple recipe, but with sophisticated flavor and satisfying substance. It can serve as a side for 4 to 5, or a main dish for 2 to 3. A subzi [sabzi, sabji] is a simple, relatively dry vegetable stir fry.

Long Beans (1)
Potatoes (2)
-- Tempering
Cumin Seeds
Asafoetida (3)
-- Spicing
Fennel Seed
Coriander Seed
Amchur Powder (4)
Chili Powder (5)
Mustard Oil (6)
PREP   -   (14 min)
  1. trim ends of LONG BEANS and cut into 1-1/2 inch lengths.
  2. Peel POTATOES and cut into sticks about 3/8 x 3/8 inch by 1-1/2 inches long. Mix with Long Beans and keep in cold water to cover until needed.
  3. Mix Asafoetida with Cumin Seeds (see Note-3).
  4. Grind together Fennel and Coriander. Mix all Spicing items.
RUN   -   (40 min)
  1. Drain Potato mix.
  2. IF using Mustard Oil, heat it in a coverable kadhai, wok or spacious sauté pan until you see the first wisps of smoke. Immediately take it off the heat and allow to cool to a frying temperature (see Note-6). IF using any other oil, just heat it to frying temperature.
  3. Stir in Tempering mix until Cumin is aromatic, then immediately stir in Potato mix and Turmeric. Fry stirring just until well distributed.
  4. Cover and sweat the vegetables over low heat until potatoes are cooked through (about 30 minutes). Tumble the vegetables occasionally. If it seems too dry, you can add a Tablespoon of water.
  5. Stir in Spicing mix until well distributed, then cover and sweat another minute.
  6. Serve hot with Basmati Rice or Roti.
  1. Long Beans:   These are sweeter and stand longer cooking than regular green beans. They are now widely available in produce and Asian markets in North America. For details see our Long Beans page. If you have only regular Green Beans, rinse and drain them (so they're a little wet) and add half way through cooking the potatoes.
  2. Potatoes:   White Rose and Red Potatoes work well for this method of cooking. Yukon Gold type can be used here, though the flavor is different and they don't have those in India. For details, see our Potatoes page.
  3. Asafoetida - Hing:   This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into tempering at the last moment. For details see our Asafoetida page.
  4. Amchur:   Used as a souring agent, this is a powder made from dried unripe mangos. It is available in markets serving an Indian community. If you don't have it, use 3 T Lemon Juice.
  5. Chili Powder:   1/2 teaspoon Khandela or Reshampati will make this dish moderately hot by Southern California standards. If in doubt, use Kashmiri powder. For details see our Indian Chilis page.
  6. Mustard Oil:   This is the traditional cooking oil of Bengal and north central India. It is handled differently from other oils. Mustard oil is heated in the pan with no other ingredients until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant. Mustard oil is available in markets serving an Indian community. It will always be labeled "For Massage Use Only" due to lack of FDA approval, based on reasons no longer considered valid. For details see our Mustard Oil page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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