1/4 kg runner beans (string, chop, par boil in water with 1/4 tsp salt and pinch of turmeric for 6-7 mts)
2 potatoes, peeled and cubed
pinch of turmeric pwd
1 tsp red chilli pwd
1 tsp coriander pwd
pinch roasted methi pwd
salt to taste
1 tbsp oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 garlic cloves, crushed
10-12 curry leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Barbati Bangaladumpa Vepudu

. Heat oil in a cooking vessel, add mustard seeds and as they jump around, add the cumin and as they crackle, add garlic and fresh curry leaves and saute for few secs.
. Add the cubed potatoes and salt.
. Combine, place lid and simmer for 15 mts or till the potatoes are three-fourth cooked.
. Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine.
. Add the par-boiled runner beans and combine. Sprinkle few tbsps of water and place lid.
. Simmer for about 12-14 mts or till the beans and potatoes are fork tender.
. Adjust salt and stir fry without lid on high flame for a mt and combine well.
. Turn off heat and serve with steam rice .

barbati fry

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