Green beans and potatoes (Barbati Aloo subzi). Vegan, glutenfree

Isnt it totally obvious that mom made this dish! Look at those evenly cut beans and potatoes. everything is almost the same size and symmetrical and so pretty.

Have you seen my green beans and potatoes.. the beans get cut in random sized parts. same thing happens to potatoes and they get cooked on medium heat because I am usually in a hurry to eat.. and the beans get slightly golden or brown because of the high heat cooking.. no such thing in mom’s version. all evenly cut and evenly cooked on a low simmer with occasional stirring and taken off heat on time. Serve these beans with your favorite Daal(Indian lentil soup), some flat bread and pickle!
We dont really celebrate a by the book thanksgiving. Most years, it is just a get together with friends and lots of indian food. Thank you all for the warm wishes on the Oatmeal cookie post.. I am thankful for everyone, family and friends, gradually doing better and am blabbing about some of it on my personal blog here .
Need some Vegan Thanksgiving Ideas!.. check out
If you all are interested in an Indian menu, I can put up a sample Indian spread in the next post!. Have a safe and happy holiday season. Here are some of my recipes which might fit in well with the holiday cooking!
Tempeh Kebabs, which can be made into a Loaf.
This is a simple indian subzi(dry veggie preparation). Play around to make it your own.
In a pan, add a teaspoon of oil, and heat on medium heat for a minute till hot.
Add in 1/2 teaspoon black mustard seeds and let them sputter.
Add in a teaspoon or 2 of minced garlic, 1/2 teaspoon turmeric and 1/2 teaspoon of chili flakes and mix well.
Add in a cup of cubed potatoes and mix well to coat.
Add in about 2 cups of chopped green beans, mix, cover and cook on low heat for 10 minutes.
Stir, add salt to taste( 3/4 or 1 teaspoon), mix well and cover and cook for another 20-30 minutes, stirring every 5 minutes until potatoes are tender. Simple and yumm!
Another way I make my green beans/french beans (no picture) ..
In a pan, heat oil on medium heat.
Add mustard seeds, and let them start to sputter.
Add in chili flakes and a teaspoon of split urad daal(black gram) or split mung daal(green gram) and mix for a few seconds.
Add in a few curry leaves, mix and add in the green beans. Mix well to coat.
cover and cook on low heat for 10 minutes. Add salt to taste, mix and cook covered until beans are tender and brown on some sides. Serve as is, or garnish with fresh grated coconut.
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  1. says

    I enjoyed reading this post, Richa! It is soo true, the difference between mom’s cooking and ours. I noticed that even more when amma was here this time. The perfectly cut and perfectly cooked veggies! I think I just don;t have the patience for that 😀

  2. says

    wow those beans and potatoes are cut so perfectly! she must be a very patient cook :). i didn’t know u weren’t feeling well lately. i will be thinking of you! hugs.

  3. says

    This is among one of the most loved subzi in my home…your mom is a the way she has cut the veggies.

    Btw the besan chila came out to be super good and I have made it twice ever since. Thanks. Hugs

  4. says

    Thanks Manju. Yes, its so true..i dont even have patience to shape my cookies:)

    Thanks Yuri. it would be fin to see some of your mom’s recipes!

    Thanks Anu!

  5. says

    Thanks Priyanka. yep. daal roti subzi is my comfort food too!

    Thanks Junia. she is a very methodical and patient cook:) i am fine..some relatives doing better now.

    Thanks Raji. i bet all moms are.. so glad that your chilla came out good!


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