Chawli Ki Phali & Aloo Sabzi Recipe
Description:
Chawli Ki Phali & Aloo Sabzi is a flavorful and satisfying dry stir-fry dish made with green yard long beans (Chawli Ki Phali) and tender potatoes (Aloo). This North Indian-style sabzi is cooked with a blend of aromatic Indian spices, such as coriander powder, red chili powder, and amchur (dry mango powder), giving it a delightful tangy and spicy kick. The addition of fennel seeds adds a unique fragrance to the dish, while gram flour (besan) is used to thicken and bind the masala together. Served as a sukhi sabzi (dry vegetable side dish), it pairs perfectly with phulka or tawa paratha, making it an excellent choice for a wholesome vegetarian meal.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Chawli Beans (Yard long beans/Karamani/Barbati), cut into 2-inch long pieces | 300 grams |
| Potatoes (Aloo), peeled and cut into 2-inch long pieces | 2 |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Coriander Powder (Dhania) | 2½ teaspoons |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Gram Flour (Besan) | 3 teaspoons |
| Oil | As needed |
| Salt | To taste |
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Instructions
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Prepare the Yard Beans: Start by pressure cooking the green Chawli beans (yard long beans) with a pinch of salt and a little water. Cook for one whistle and then set it aside to allow the pressure to release naturally. Once done, strain any excess water from the beans.
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Fry the Potatoes: Heat a skillet or frying pan with oil over medium heat. Add the fennel seeds to the hot oil and let them crackle, releasing their aromatic fragrance. Once the fennel seeds have crackled, add the peeled and cut potatoes to the skillet. Stir-fry the potatoes, sautéing them until they crisp up and cook through. You can cover the pan with a lid and cook for about 5 minutes to ensure the potatoes are fully tender.
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Combine the Beans and Spices: Add the cooked Chawli beans to the pan with the potatoes. Then, add all the spice powders: coriander powder, red chili powder, turmeric powder, and amchur. Stir everything together and continue cooking, allowing the spices to blend in well and the raw smell of the spices to fade away, about 5 minutes.
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Add the Gram Flour: Sprinkle the gram flour (besan) over the vegetables and mix it in thoroughly. The gram flour will help thicken the masala and coat the vegetables nicely. Stir well and cook for another 5 minutes until everything is evenly coated and the masala has a well-cooked aroma.
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Final Touches: Taste and adjust the salt according to your preference. Continue sautéing for another minute to ensure everything is well mixed.
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Serve: Serve your Chawli Ki Phali & Aloo Sabzi hot with freshly made phulka or tawa paratha. For a complete North Indian meal, pair it with a bowl of Kadhi (a yogurt-based curry) or a cooling raita.
Serving Suggestions:
This simple yet delicious sabzi makes for an excellent side dish to complement a variety of Indian breads. It also pairs wonderfully with dal (lentils) and rice, making it a great addition to your everyday meal rotation or a festive spread.
Enjoy this hearty and flavorful Chawli Ki Phali & Aloo Sabzi as part of your next vegetarian meal!
