This is a classic, quick and easy dish to prepare. It can be made as a side dish or as a main to serve with rotli or paratha. This is a comfort recipe which can be made when you want something quick and easy but tasty, satisfying and filling.
Posho or fansi are the name for green beans or French beans as they are known. Posho is the name used by Kenyan vegetable sellers and Fansi is what Indian vegetables use. These long green beans are very healthy being rich in dietary fibre, vitamins A, B and C. The tender young beans are also rich in folate and minerals potassium, magnesium, manganese, calcium and many others.
When I first went to India, no one understood what I was referring to when I spoke about posho. I showed them photographs of the beans. The vegetable sellers both smiled broadly from ear to ear and one of them said ‘oh you wanted Fansi ‘ in Gujarati. I looked at him bewildered and he explained that this particular vegetable is known as Fansi here in Gujarat.
This is my mums recipe and just like all of her recipes, this one is also no onion and no garlic. Hope you like it.
Posho Bateta Nu Shak (Green Beans and Potato Curry)
2 medium potatoes
300g green beans
1 tablespoon olive oil (Most cooking oils are fine but try and use one which is low in saturated fats and trans fats)
1 teaspoon of mustard seeds
½ teaspoon asafetida
1 teaspoon salt
1 teaspoon chilli powder (or as required to your taste)
1 teaspoon of turmeric powder
1 teaspoon of ground cumin and coriander powder
½ teaspoon garam masala powder
2 medium tomatoes
A small bunch of fresh coriander.
- Dice the potatoes into cubes. Trim the green beans and chop into 1 inch pieces. Wash and then soak in cold water.
- Heat the oil in a saucepan. Add the mustard seeds and cook until they crackle.
- Remove from heat to prevent the mustard seeds from burning. Add asafetida.
- Drain and add the diced potatoes and chopped beans to the pan.
- Add the salt, turmeric, chilli powder, cumin and coriander powder and garam masala and stir well.
- Add 1/4 cup of water and place on medium heat to simmer for 5 minutes.
- Add tomatoes to the potatoes and beans mix well. Set to cook for 20 minutes on a low medium heat.
- Sprinkle with fresh coriander and serve with hot chapattis.
2 Comments Add yours
I wanted my posho sabji to have a bit more gravy any suggestions?
Thanks in advance!
Add some water after you have added the tomatoes. This will give it a lovely gravy.