North Indian Chawli ki Sabzi Recipe (Yard Long Beans | Barbati | Karamani)
North India is home to a vibrant array of dishes, and one of the favorites among the people is the North Indian Chawli ki Sabzi. This simple yet flavorful dish uses Green Chawli Beans, also known as Yard Long Beans, Barbati, or Karamani. These legumes are highly popular in Indian kitchens, especially in the northern regions, where they are transformed into a tasty sabzi (vegetable dish) with basic spices.
The long beans, along with their pods (black-eyed beans), come together to create a comforting meal, perfect for any occasion. This recipe is straightforward, quick to prepare, and rich in flavors. All it takes is a bit of chopping, a few whistling in the pressure cooker, and a toss in a traditional masala mix to enjoy this delightful vegetable dish.
Whether you’re new to North Indian cuisine or a seasoned fan, this dish will make a wholesome addition to your lunch or dinner. It pairs well with phulka (Indian flatbread), dal fry, and a side of yogurt, bringing a complete, healthy, and hearty meal to your table.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Chawli Beans (Yard long beans/Karamani/Barbati), finely chopped | 300 grams |
| Ajwain (Carom seeds) | 1 teaspoon |
| Garlic, finely chopped | 4 cloves |
| Tomatoes, finely chopped | 2 |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Jaggery | 1 tablespoon |
| Salt | To taste |
| Mustard oil | As needed |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions
-
Chop the Green Chawli Beans: Start by chopping the Green Chawli Beans (Yard long beans/Karamani/Barbati) into small pieces. Ensure the pieces are not too long, as this will make it easier for them to cook quickly.
-
Pressure Cook the Beans: Place the chopped beans in a pressure cooker. Add 2 tablespoons of water and a pinch of salt. Pressure cook the beans for 2 whistles. Immediately release the pressure after the second whistle to preserve the beans’ vibrant green color.
-
Prepare the Spices: While the beans are cooking, heat mustard oil in a kadai (Indian wok) over medium heat. Once the oil is hot, add ajwain (carom seeds) and allow them to crackle. This releases their aromatic flavor, which will infuse into the oil.
-
Sauté the Garlic: Add the finely chopped garlic to the hot oil and sauté for a few seconds until fragrant. Be careful not to burn the garlic, as it will impart a bitter taste.
-
Cook the Tomatoes and Spices: Add the chopped tomatoes to the kadai and sauté until they turn soft and mushy. Once the tomatoes are softened, add the following spices:
- Turmeric powder (haldi)
- Red chilli powder
- Coriander powder (dhania)
- Amchur powder (dry mango powder)
Stir everything well and cook until the tomato mixture becomes a smooth, thick masala.
-
Add the Cooked Beans: Once the tomatoes and spices have blended together, add the cooked Green Chawli Beans to the kadai. Stir well to ensure that the beans are evenly coated with the masala.
-
Sweeten the Sabzi: Add jaggery to the sabzi. This sweetens the dish, balancing out the spiciness of the chili powder and the tanginess of the amchur. Mix the jaggery well into the sabzi, allowing it to melt and blend with the spices.
-
Adjust Seasonings: Taste the sabzi and adjust the salt or jaggery to your preference. If the flavor needs a little more depth, you can add more spices as desired.
-
Simmer: Allow the sabzi to simmer for another 3 to 4 minutes, giving the beans a chance to absorb all the flavors from the masala.
-
Serve: Once the sabzi is ready, transfer it to a serving bowl. Serve hot alongside phulka, Dal Fry, and a dollop of yogurt for a fulfilling and healthy meal.
Tips for Making the Perfect Chawli ki Sabzi:
- Choosing Fresh Beans: Ensure that the Chawli Beans are fresh and tender. Older beans may be tough and require longer cooking times.
- Spice Adjustments: The beauty of this dish lies in the balance of spices. Feel free to adjust the amount of red chili powder and garam masala based on your spice preference.
- Sweetness: The addition of jaggery is traditional in this recipe, but you can skip it if you prefer a less sweet dish.
- Oil Alternatives: While mustard oil is the traditional oil used in this recipe, you can substitute it with any other vegetable oil or ghee for a different flavor profile.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 4g |
| Carbohydrates | 23g |
| Fat | 5g |
| Fiber | 6g |
| Sodium | 200mg |
| Sugars | 4g |
This nutritious North Indian Chawli ki Sabzi is a great source of fiber and essential vitamins. The inclusion of jaggery also adds a healthy dose of natural sweetness, making it a wonderful accompaniment to your meal.
Serving Suggestions
This delicious sabzi is best enjoyed when paired with phulka (roti) or paratha. The sweetness from the jaggery, combined with the tanginess from amchur and the earthiness of the beans, creates a well-rounded dish that is perfect for lunch or dinner. You can also serve it alongside a bowl of Dhaba Style Dal Fry and a refreshing yogurt on the side for a complete meal.
Enjoy the robust flavors of this North Indian classic and bring a bit of the North Indian countryside into your kitchen with this hearty and flavorful dish!
