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.