Barbatti Aloo with Saouf tadka /Chinese Long beans and Potato cooked with fennel seeds

I love barbatti/ chinese long beans. It is a very common vegetable in kerala cooking . It is called ACHINGYA PAYAR . My cooks barbatti in  combination with potato and raw banana . She calls the stir fry ollath . This combo of barbatti and aloo with fennel seed is my aunt - in -laws recipe .She said she learned it from her friend. When i tried the barbatti ki sabzi at their place during this India visit and loved it requested her to give me the recipe. Next day i tried this recipe  at her place under her guidance and noted it down :).

i have posted a few other barbatti recipes together under one post Achinya / Barbatti / Long Beans Recipes

Barbatti / Long beans  - 5 cups

Aloo - 2 , medium sized

Onion - 1/2 cup

Ginger Garlic paste - 1 tsp

Fennel -  1 tsp

Coriander powder - 2 tsp

Chili powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Oil - 1/4 cup

Water - 1/2 cup

1. Wash and cut long beans / barbatti into 11/2 inch long beans .
2. Wash potato and slice into four half  and slice into 1/8 inch pieces.
3. Heat oil and add fennel seeds and after 30 secs add onion.
4. When onion turns translucent add ginger garlic paste.
5. Cook for another 30 secs  on low heat .
6. Add  coriander , chili , turmeric powder  and mix well.
7. Bring heat to medium and add barbatti , potato  salt . and add water .
8. Mix well and cook for a few minutes and add water.
9. Cover and cook the vegetable  till barbatti is tender.
10. Uncover and let the water dry out fully.
11. When ready serve with roti.