Alasanda potato subzi (Snake beans and potato subzi)

Alasanda/bobbarlu/barabati are known as snake beans or yard long beans. In North India, the beans are called lobia, in Maharashtra chawli, in Karnataka alsande kalu, and in Tamilnadu karamani.

The dehydrated beans are known as black eyed beans. Black eyed beans are used to make dal and some subzis and salads. The fleshy pods are usually harvested while they are immature and eaten as green vegetables. Fresh alasanda are one of the finest sources of folates, vitamin C and an average  amounts of minerals like iron, copper, manganese and calcium. They provide a lot of fiber.

There are quite a few recipes using the green alasanda. Here is one subzi recipe made along with potatoes in tomato gravy.

Ingredients:

•      2 cups  cut Alasanda beans
•      2  Potatoes diced
•      2 Tomatoes
•      1 medium onion
•      2 garlic pods
•      1/2 inch ginger
•      1 Tsp. chile powder
•      1 Tsp. Garam masala
•      1/2 Tsp. turmeric powder
•      1 Tsp. jeera
•      2 Tsp. oil
•      Salt to taste

Directions:

1.      Wash and cut beans to one inch long pieces.
2.      Wash, peel and dice potatoes.
3.      Wash and cut tomatoes.
4.      Peel and cut onions.
5.      Peel garlic pods.
6.      Grind onion, garlic and ginger into a paste.
7.      Grind tomatoes also separately.
8.      Heat a thick bottomed pan.
9.      Add oil and when oil is hot, add jeera.
10.      After 1 minute add onion paste.
11.      Cook for about 3 minutes.
12.      Add tomato paste.
13.      Keep stirring.
14.      Add turmeric powder, chile powder.
15.      Add potato pieces and cook for 4 to 5 minutes, till the pieces are half cooked.
16.      Add beans and mix well.
17.      Add salt.
18.      Add more water, if needed.
19.      Cover and cook for 3 to 4 minutes.
20.      If you are in a hurry and want to reduce cooking time, you may pressure cook.
21.      When potato pieces and beans are soft to touch, remove from heat.
22.      Transfer to a serving dish.
23.      Garnish with cilantro and serve.
24.      A nice side dish for rice and roti.

Broccoli subzi with nuvvu pappu (Broccoli subzi with sesame seeds topping)

Broccoli is an edible green plant in the cabbage family, though it resembles cauliflower which is a different cultivar group.

Broccoli is a great source of vitamin K and C, folic acid and provides potassium, fiber. Vitamin C helps build tissue and bone and helps in healing cuts and wounds. Also, vitamin C is a powerful antioxidant.

Broccoli has the reputation of being one of the healthiest vegetables. Many studies have suggested that consumption of plant foods like broccoli decreases the risk of obesity, diabetes and heart disease.
Lot of health benefits like cancer prevention, cholesterol reduction, reducing allergic reaction and inflammation, increasing bone health, heart health etc. have been recorded. Skin care, eye care and antiaging benefits also are recorded.

Here is a recipe where adding roasted chana dal, urad dal and roasted sesame seeds enhances the taste of broccoli.

Ingredients:

•      2 cups broccoli florets
•      1 Tbs. chana dal
•      1 Tbs. urad dal
•      2 Tbs. nuvvu pappu (sesame seeds)
•      Salt to taste.
•      2 Tbs.oil
•      1 Tsp. jeera seeds (cumin)
•      1 Tsp. chile powder

Directions:

1.      Rinse the broccoli well under cool water. 
2.      Cut the broccoli into individual florets.
3.      Cut the stems into pieces roughly the same size as the florets.
4.      If the stems have tough skin, peel them.
5.      Place the prepared broccoli in salted boiling water and cover and remove from heat.
6.      Let the pieces soak for about 5 minutes.
7.      Drain the broccoli thoroughly and remove most of the water.
8.      Heat a thick pan and roast chana, urad dals and sesame seeds separately.
9.      To the same hot pan, add oil.
10.      When the oil is hot add jeera seeds and cook for about 3 minutes.
11.      Add prepared broccoli and salt and chile powder.
12.      Stir well and let it cook for a few minutes.
13.      Broccoli has to be firm and not overcooked. 
14.      Add the roasted dals and mix.
15.      Transfer to a serving bowl.
16.      Top with roasted sesame seeds and serve.