Fry Bodi and Aloo, also known as sautéed long green beans and potatoes, is a humble yet flavorful dish that celebrates the wisdom of generations before us. Rooted in the kitchens of our parents, grandparents and great-grandparents, it’s a recipe that proves simplicity can be deeply satisfying.
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if you loved this simple simple Trinidad fry bodi recipe(no potato), you must try this recipe. This version adds the comforting presence of potato, known as aloo in Trinidad, to the beloved bodi and tomato combo.
Also, while less complex than Curry Bodi and Aloo(recipe coming soon), it brings its own subtle charm to the table with perfectly sautéed vegetables and a rich infusion of cumin and garlic.
Whether it’s part of your weekly meal rotation or a dish you fondly remember from childhood, Fry Bodi and Aloo continue to connect us to our ancestors’ kitchens, one bite at a time.
Ingredients You Will Need
- Bodi (long green beans): The star of this dish—mild and slightly earthy.
- Potatoes: Soft, starchy cubes balance the texture and absorb the flavors.
- Extra Virgin Olive Oil: Adds richness and helps develop the base flavors.
- Whole Cumin Seeds: A must for that nutty, smoky depth traditional to Trini veggie dishes. If you cannot source cumin seeds, you can omit them. Your dish will still be delicious.
- Onion: Provides a mild, sweet base when sautéed.
- Garlic: Bold and aromatic—an essential in Trinidadian cooking.
- Hot Pepper: Scotch bonnet or bird pepper gives a gentle kick (optional, to taste).
- Tomatoes: Adds moisture, brightness, and slight acidity.
- Salt: Enhances all the other flavors.
Other Names for Bodi around the World
In Trinidad, we call this vegetable bodi, but these slender, tender beans are known globally as yard-long beans, Chinese long beans, snake beans, or asparagus beans. In the Philippines, they’re called sitaw; in West Africa, you might hear dambuya. In India, they’re sometimes referred to as barbati or karamani, though it’s worth noting that names can vary between regions. Don’t confuse them with val papdi or seim, which are broader, flatter beans from an entirely different plant family. I recently posted a seim recipe, click here for that recipe.
Equipment Needed
- Cutting board and knife
- Medium heavy-bottomed pot or sauté pan with lid
- Wooden spoon or spatula
- Measuring spoons and cups
- Bowl for prepping vegetable
Flavor Profile
This dish is savory, mildly spicy (if pepper is added), and richly infused with the nutty aroma of cumin and sweetness from softened tomatoes and onions. The potatoes add body, while the bodi remains tender but slightly crisp—perfectly balanced.
Tips for Success
- Don’t skip the cumin—it’s what gives this dish its signature flavor.
- Keep the lid closed while cooking to preserve steam and moisture.
- Stir gently to avoid breaking up the potatoes.
- Use a nonstick or heavy-bottomed pot to prevent sticking.
Variations
- Eliminate the potatoes–see this fry bodi recipe.
- Add Curry or Turmeric – for a curry version – recipe some soon.
- Add shrimp towards the end of cooking as in this fry bodi with shrimp recipe.
Check out these delicious variations as well and keep mealtime exciting and healthy.
Health and Nutrition Info
This recipe is hearty, plant-based, and naturally gluten-free. It fits several diets:
- Vegan/Vegetarian: 100% plant-based
- Gluten-Free: Naturally gluten-free (check seasonings for GF certification if needed)
- Dairy-Free: No dairy used
- Nut-Free: Safe for nut allergies
- Clean / Whole Recipe: Whole, natural ingredients & no chemicals and preservatives
It’s a great option for anyone looking to eat more vegetables and wholesome food without sacrificing flavor.
Serving Suggestions
Serve Fry Bodi and Aloo with:
- Steamed white rice or parboiled rice
- Sada roti, paratha, dosti roti or dhalpuri
- Dhal for a wholesome Trini “cook-up”
- Roti, fried plantains and a side of mango kuchela
- As a healthy side dish to any meat or seafood meals
FAQ
Can I use green beans instead of bodi?
Yes! French green beans can be substituted, though bodi has a longer shape and slightly firmer texture.
Can I make this ahead?
Absolutely. This dish stores well in the fridge for up to 3 days and reheats beautifully.
Is this recipe spicy?
It can be! Add pepper to your liking or leave it out for a milder version.
Where can I buy bodi?
Look for bodi (yard-long beans) at Caribbean, Asian, or international groceries—or grow your own in the warmer months.
Fry Bodi and Aloo | Sautéed Long Green Beans and Potato
Ingredients
- 1 lb bodi long green beans, rinsed, stems removed, cut into 1½-inch pieces
- 1 lb potatoes peeled and diced
- 6 tbsp extra virgin olive oil
- ½ tsp whole cumin seeds optional
- ½ onion chopped
- 3 tbsp minced garlic
- Hot pepper to taste (optional)
- 2 tomatoes chopped
- 1 tsp salt or to taste
Instructions
- Prepare the vegetables: Rinse bodi, trim the stems, and cut into 1½-inch lengths. Peel and cube potatoes. Chop onions, tomatoes, garlic, and hot pepper if using.
- Sauté the aromatics: Heat oil in a medium heavy-bottomed pot. Add cumin seeds, onion, and pepper. Cook over medium heat until onions are soft and the edges are golden.
- Add vegetables and seasoning: Stir in bodi, potatoes, tomatoes, garlic, and salt. Cook for 5 minutes, stirring occasionally, to combine and coat everything in the aromatics.
- Simmer: Lower the heat, cover the pot, and let it cook in its own juices. Check occasionally, allowing steam from the lid to fall back into the pot.
- Add water if needed: In the rare instance, if the mixture begins to stick before being fully cooked, add ¼ to ½ cup of water gradually. Cook until potatoes and bodi are tender—about 15–20 minutes.
- Taste and finish: Adjust salt if necessary. Serve warm with your favorite side.
Nutrition
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Questions or Concerns—Write Me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible.
Happy cooking!
