Chori Aloo Subzi is a side dish prepared using Yard Long Beans and Potatoes. Mildly spiced, this gravy side dish is a very good accompaniment with Indian Bread. Cowpeas Beans is also known as Alasande Kayi in Kannada, Karamani in Tamil, Chinese long beans, Asparagus beans, Bora, Bodie, Barbati, and so on.
Cuisine: North India
Time Required: 30 Minutes
15 Chori / Cowpeas Beans
3 Small Tomatoes
¼ Cup Curds / Yoghurt
1tsp Jeera / Cumin Seeds
½ tsp Rye / Mustard Seeds
1½ tsp Dhania / Coriander Powder
½ tsp Red Chili Powder
1tsp Ginger – Green Chili Paste
½ tsp Garam Masala Powder
A pinch of Hing / Asafoetida
¼ tsp Haldi / Turmeric Powder
3½ tsp Oil
Salt to taste
Chop Chori into 1″ long pieces, peel and dice Potatoes, and finely chop Tomatoes.
Heat Oil in a cooker and add Rye, Jeera, Haldi, and Hing. When the Rye Splutters, add Ginger – Chili paste.
Add Tomatoes and stir fry for a minute.
Add Dhania, Chili, Garam Masala, and Yoghurt.
Add Chori and Aloo and mix well.
Add 1½ to 2 Cups water and close the cooker and cook for one whistle.
Remove to a serving dish and serve Chori Aloo Subzi with your choice of Indian Bread.