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Barbati Bangaladumpa Vepudu ~ Yard Long Beans-Potato Stir fry

Print version of Barbati Bangaladumpa Vepudu ~ Yard Long Beans-Potato Stir fry
yard-long-beans-potato-fry
Yard long beans Potato Fry

Barbati aka yard long beans are a regular fare at the local market though they hardly make an appearance at our dining table. This morning as Nehal was leaving for school, a young mobile vegetable vendor, greeted us at our doorstep to sell farm-fresh long beans, ridge gourd and raw plantains. These vegetables among others are grown on his small piece land situated in a village 28 kms away from Vizag. From what I gathered, he sells farm-fresh produce directly to the consumers, eliminating any middle men, at half the market price. I bought 1/2 kg of each variety and told him to bring fresh vegetables and greens on a regular basis.

barbati-yard-long-beans
Yard long beans, barbati

He picked the beans early in the morning, so they couldn’t be more fresh. I prepared a stir fry by combining potatoes similar to the french beans potato stir fry I had blogged earlier. Simply fabulous! I wondered why I gave these beans a step-motherly treatment all this while. Anyway, I am going to cook them often now with a lot of motherly love. :)

Barbati Bangaladumpa Vepudu Recipe

Prep & Cooking: 40-45 mts

Serves 4 persons

Cuisine: Andhra

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Ingredients:

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

1 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.
2 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.
3 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.
4 Adjust salt and stir fry without lid on high flame for a mt and combine well. Turn off heat and serve with rice or rotis.

barbati-bangaladumpa-vepudu
Barbati Bangaladumpa Vepudu
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By • Dec 4th, 2009 • Category: All Recipes, Andhra Recipes, Indian Fry Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • http://gaurigharpure.blogspot.com Gauri

    These beans are very common in my house, more for the lovebirds.. though, the quality is not even close to the farm fresh one you have got.. i cook the exact dish, minus the kadhipatta though..

  • rani

    hi sailu gaaru….today’s recipe lo meeru use chesina barbati word choosi …first confuse ayyaanu. naaku ardham kaaledu then when i saw the picture, i came to know the vegetable u used. We call it as bobbarkaaya. my mother used to make it mostly and she used to tell that it is good for our health but nowadays people forgot to cook most of the vegetables which is very sad. For the present generation kids, these type of vegetables are very new but sailu u are doing a very good job by remembering again all the veggies which most of the people forgot. atleast by seeing ur website…i hope all of us learn how to cook good n eat good. all the best sailu….bye…

  • Pallavi

    Hello Sailu garu,
    thank you for this recipe, we used to eat barbatti a lot when we were kids. suddenly remembered all those memories looking at your post. thanks. can’t wait to prepare this dish.

  • Susan

    These beans are becoming popular at our local farmers market here in Florida USA. I think they are easier for the farmers to grow here than the “regular” green beans, and the flavor is different. I love them! I will try your wonderful recipe next time. Thank you.

  • John Stephen

    Dear Sailu:

    I was born in Anantapur, AP, partial study & grown up in Hyderabad, further studied and have been working and living in New York City for a long time. When I first came to the STATES I did not know anything about cooking. Now I am able to cook Indian foods. I struggled to learn cooking. I am a family man with four children. I enjoy your website and the information it contains. Continue the good work. With best wishes.

    John Stephen.

  • Mini

    When I saw these beans in rythu bazar, hyd , since I never ate or saw them before, I simple called them ‘podugu’ (long) beans. I made a stir fry with em and sprinkled some pappula podi in the end. They were good. Never tried em again. Thank you for yet another good recipe. Will try soon.

  • elcy

    hi sailu
    try cooking these beans with chicken curry ..they are simply delicious..!!!!!

  • Aruna

    Sailu,

    You can make this vegetable with either sprinkling nuvvula podi and kobbari

    Just thought I will share.

  • sarita

    Hi Sailu

    do you cover the pot with a lid when you parboil vegetables.

    Thanks

    sarita

  • Cyrus

    should try it

  • Farzana

    I am trying this right now except I am using 1/4 onion to saute (step 1) I am actually surprised you didnt mention onions to saute with.

  • Viki

    Thank you Sailaja garu. Finally an interesting recipe with the boring barabatis. Love this dish

  • Viki

    Thank you Sailaja garu. Finally an interesting recipe with the boring barabatis. Love this dish