Tuesday, March 22, 2011

Aloo Seim (Sautéed Indian Broad Beans)


It is a simple and delicious and nutritious vegetable sabji. Just stir fry Seim with potatoes and enjoy with Dal and hot Rotis.

In India Seim Ki Phalli are sold fresh and are very commonly available in markets. But here in USA, you have to search for them at the Indian or Chinese grocery stores and food markets. I am sure you will find them.

Ingredients:

  • 1 pound fresh Seim Ki phalli
  • 1 big potato cut into small cubes
  • 1 whole dry red chili
  • Pinch of asafetida
  • ½ tsp cumin seeds
  • 1 medium onion chopped
  • 1 tsp crushed garlic
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • Salt
  • ½ tsp amchoor powder or lemon juice
  • 3-4 tbsp cooking oil

Method:

  • Wash, destring and trim ends of Seim Ki Phalli. Cut into 1cm pieces.


  • Heat the oil in a pan. Now add asafetida, cumin seeds and broken dry red chili. When spluttering stops add the crushed and finely chopped garlic and fry until they turn golden brown.
  • Add chopped onion and fry until light brown.
  • Stir in potato cubes. Fry for 1-2 minutes and then add the broad beans pieces. Stir fry for another 1-2 minutes.
  • Now add red chili powder, turmeric powder and salt. Sprinkle 2-3 tbsp water to avoid sticking to the bottom of the pan and cook covered, stirring occasionally, on medium-low heat for about 8-10 minutes or until the beans pieces and potatoes are tender.
  • After they are cooked, sprinkle ½ teaspoon of Amchoor or squeeze lime/lemon juice juice, this will enhance the beans flavor.
  • Serve hot with Dal and Roti.

Note:

Seim Ki Phalli (Indian Broad Beans) have hard fibrous strings which are preferably removed before chopping them.

The method to remove these strings is to simply tear the tip of the bean with hand and pull away the string from each side in one motion.



Try to bring tender and fresh green beans because tender beans do not have the fibrous strings so chopping can be done without removing the string.


1 comment:

sara rodriguez said...

Most of your greens curries have cumin and not coriander.
Gujaratis never use cumin on greens.
Could you explain the difference?
I find it a bit confusing