Sem phalli Aloo Vadi Sabzi | Broad Beans Potato Badi Curry

Sem ki phalli, aloo aur vadi ki sabzi or broad beans, potato wadi (badi) curry is Chhattisgarhi style curry popular in my in-law place where sem phalli or broad beans (Chikkudukaya/avarakkai) is one of the favorite vegetable. My Mil does amazing gardening and we have semi plants unfortunately whenever it's broad beans season I am not there to relish home grown, organic semi :(. Semi or avarakkai is delicious vegetable cooked in any way.

This is proper Chhattisgarhi style curry along with vadi but you can skip vadi if you don't have it and prepare only as broad beans potato curry or also add brinjal, cauliflower along it taste yum either way. We can serve this curry with roti, paratha or steamed rice, days you don't have to cook day then make this curry and with rice it's yummy combo. I know it's not very presentable curry but it's rustic and delicious. I posted Masala Vadi (badi) recipe and here the curry using same wadiya.



You can also check other Chhattisgarhi Recipes

• Dan Kanda Sabzi
• Kaddu (Kumra) Sabzi
• Kheksi (Kantola) Chana Dal
• Arbi Patta Pakore
• Tamatar Dhaniya Ki Chutney
• Kadhi Pakoda
• Masoor Dal

Sem Aloo Wadi Sabzi | Broad Beans Potato Vadi Curry

Authentic sem ki phalli (broad beans), potato and vadi curry with spices.

Author:	Priti	Category:	Side Dish	Cuisine:	Chhattisgarhi
Prep Time:	10 Mins	Cook Time:	25 Mins	Total Time:	35 Mins
Serves:	4

Ingredients:

• 200 gms - Semphalli/Broad Beans
• 2 Large - Potato
• 8 to 10 - Wadi/Badi Pieces
• 2 Medium - Onion
• 3 - Green Chili
• 1 Large - Tomato
• 1/2 Cup - Fenugreek Leaves[optional]
• 2 tsp - Ginger-Garlic Paste
• 1 tsp - Cumin Seeds
• 1 tsp - Red Chili Powder
• 1 tsp - Coriander Seeds Powder
• 1/2 tsp - Turmeric Powder
• 1 tsp - Dry Mango/Amchur Powder
• 1 tbsp - Oil
• To Taste - Salt
• 2 tbsp - Chopped Coriander Leaves

Method:

1. Peel and cut potato in to medium size pieces (or in one potato 8 to 10 pieces). Cut both ends of broad beans, trim on sides and cut into 2 to 3 pieces. Peel and slice onion, chop tomato, green chilies, coriander leaves.
2. In a pan or wok heat oil add wadi/badi and saute until all sides gets brown (this will be done quickly if using medium size vadi) make sure not to burnt vadi, drain and drop then in a small bowl of water (this is to make vadi soft), keep aside.

3. In same pan add cumin seeds and allow to splutter, add onion, green chilies, ginger-garlic paste and saute until onion becomes light brown. Add potato pieces and saute them in medium flame for 3 mins or until it starts to get golden brown. Add broad beans, stir well cover and cook for 3 to 4 mins with regular stirring.

4. Now add red chili powder, coriander powder, turmeric powder and mix well. Add tomato, cleaned methi leaves (I used frozen), mix well cover and cook until tomato gets mashed, do stir in intervals.
5. Add fried vadi (badi) with the water, add another 1 cup water, salt and bring it to boil. Add amchur pwoder and simmer for 5 mins, add coriander leaves mix and off flame.

Serve with roti/paratha or steamed rice.

Notes

• If you are gong to serve this with rice then you can add more water to have gravy.
• You can skip vadi and make this as broad beans potato curry.

Delicious broad beans, potato and vadi curry ready.

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