Potatoes-Broad Beans Spicy Fry:

Bangaladumpa-Chikudukaya Koora. Urulai Kizhangu – Avaraikkai Masala Poriyal. Alu aur Bakla ka Subzi.

Once upon a time, there was a girl…who hated to eat her breakfast, lunch and dinner. True story and that is me:( You would have probably heard this from anyone’ who stayed in a hostel for several years of their life. Even tho’ the food is decent’…when you taste the same old kind of stuff for months after months’ without any alteration in the recipe’ it can never be deemed tastier! Gosh, I hated this subzi so badly, back then at Delhi hostel! I used to abscond away…when I see anything that resembles potatoes in the menu! Maybe that would the perfect reason for me to totally skip the idea of pairing any vegetable with that of potatoes! Somehow’ I thought of fixing this recipe and I had this inner feeling’ that I can make them very palatable, indeed it turned out good:)

Ingredients:

Potatoes 2 large – boiled, peeled and cubed
Broad beans – chopped
Green chili – 1 minced
Onion 1 large chopped
Ginger-garlic paste 1 spoon
Tomatoes 2 crushed
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Cumin seeds powder 1 spoon
Garam masala powder 1/2 spoons
Oil few spoons.

Method:

In a wide wok, heat oil. Add chili, onions and ginger-garlic paste. Fry real good…maybe till the raw odor leaves the pan.

Add toamtoes, salt and all the powdered spices to it. Add potatoes and cook briefly.

Followed by broad beans. Cover and cook till tender. Then, remove the lid and continue frying over low-medium heat. Maybe till all the moisture is absorbed and oil shows up on the sides.

Serve warm to go with rotis, or rice.