A hearty & wholesome Trinidad curry made with bodi and potatoes, cooked Nana’s way with green seasoning and thyme—perfect with roti or Diwali meals.
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A Taste of Tradition: Nana’s Curry Bodi and Aloo
Curry Bodi and Aloo is one of those dishes that instantly transports me to my Trinidad childhood. This classic curry of long beans (bodi) and potatoes, cooked Nana’s way with thyme and green seasoning, is hearty, satisfying, and deeply flavorful. My Nana (my mother’s father) made it this way—adding a touch of green seasoning and fresh thyme that gave the curry richness and depth, making it taste almost like a meat dish.
Traditionally, curry bodi is cooked without these additions, but Nana’s method elevated it—infusing warmth, comfort, and nostalgia into every bite. Whether served with sada roti, dosti roti, paratha, or dhalpuri, it’s a taste of true Trini comfort.
I recently made it for Sunday Lunch, alongside Curry Channa with Baigan—a perfect Diwali-season combination. We enjoyed the leftovers with sada roti for dinner on Monday and Tuesday—proof that simple food made with love never loses its magic.
Why You’ll Love This Recipe
- 🥔 Hearty & Comforting: Feels satisfying like a meat curry, yet 100% plant-based.
- 🌿 Nana’s Twist: Green seasoning + thyme = extra depth and nostalgia.
- 🍛 Authentic Trini Flavor: Made the traditional way by bounjaying the curry until fragrant.
- 🌱 Perfect for Fasting or Diwali: Simple, wholesome, and vegan.
Ingredients You Will Need
- Bodi (long beans): Earthy and tender—the heart of this curry.
- Potatoes: Add body and soak up the curry sauce beautifully.
- Extra virgin olive oil: Creates the flavor base.
- Onion: Adds sweetness and depth.
- Hot pepper: Traditional touch of heat—adjust to taste.
- Whole geera (cumin) & methi seeds: Add roasted, nutty aroma.
- Curry leaves: Impart tropical fragrance.
- Curry powder & turmeric: Build signature Trini curry color and flavor.
- Green seasoning: Nana’s special twist—adds rich, herbaceous notes.
- Tomato: Adds tang and moisture.
- Fresh thyme: Gives a savory, hearty backbone.
- Salt: Enhances all flavors.
Tips for Success
- Bounjay the curry well: Let it cook until grainy and the oil separates—this deepens flavor.
- Use fresh herbs: Green seasoning and thyme make the curry shine.
- Stir often: Prevents sticking and keeps the texture rich, not watery.
- Adjust heat to taste: Use more or less pepper depending on preference.
Variations
- Fry Bodi and Aloo (No Curry): Omit curry powder and turmeric; simply sauté with onion and green seasoning.
- Fry Bodi (No Aloo): Quick, light version often packed in sada roti for breakfast.
- Fry Bodi with Shrimp; Fry Bodi with Shrimp is a quick, flavorful Trinidadian stir-fry made with long beans (bodi) sautéed in aromatics and tossed with shrimp for a hearty, homestyle meal.
Other Names for Bodi Around the World
Bodi, as it’s known in Trinidad and Tobago, is loved far beyond the Caribbean. This long, slender green bean appears in cuisines across Asia, Africa, and the Caribbean, where it goes by many names. Its scientific name is Vigna unguiculata subsp. sesquipedalis, a member of the cowpea family.
Here are its most recognized names around the world:
| Locale / Language | Name(s) | Notes & Usage |
|---|---|---|
| Trinidad & Tobago | Bodi | The beloved local name used in everyday cooking. |
| Guyana & Caribbean | Bora | Common in Guyanese dishes; identical to bodi. |
| English / General | Yardlong bean, Asparagus bean, Chinese long bean, Snake bean | Common market and culinary names referring to the bean’s shape and popularity in Asian cuisine. |
| Agricultural / Botanical | Long-podded cowpea, Pea bean | Technical or academic names used in horticulture. |
| India (Hindi / Urdu) | Barbati or Barbatti | The name most widely used in northern India. |
| India (Tamil / Telugu / Kannada) | Karamani, Chori, or Halasandi | Regional names that vary across South India. |
| Malay / Indonesia | Kacang Panjang | Literally means “long bean” in Malay and Indonesian. |
| Thailand | Thua Fak Yao (ถั่วฝักยาว) | Thai for “long-podded bean,” common in curries and stir-fries. |
| China (Cantonese) | Dau Gok (豆角) | Cantonese term used in Chinese grocery stores and recipes. |
| East Africa (Swahili) | Maharagwe ya kamba | Literally “string beans” or “climbing beans.” Used as a general term for long green beans. |
| Philippines | Sitaw | A staple in Filipino cuisine, often used in adobo or stir-fries. |
🌿 Educational Note
This versatile bean has journeyed across continents through trade and migration—from Asia to Africa and the Caribbean—becoming a beloved part of local diets. In every culture, it’s valued for its tender texture, mild flavor, and ability to soak up seasonings beautifully.
Whether you call it bodi, bora, sitaw, kacang panjang, or yardlong bean, it represents the shared culinary heritage that connects tropical kitchens around the world.
Where to Buy Bodi
You can find fresh bodi in Caribbean and Asian groceries—especially along Liberty Avenue in Queens, as well as markets in Brooklyn and the Bronx.
Outside New York? Look for bodi (bora) in international stores or order online—links coming soon.
Health & Nutrition
This Trinidad curry is vegan, gluten-free, and high in fiber. Bodi provides plant protein and iron, while potatoes add energy and comfort—an ideal balance of nourishment and flavor.
Perfect for Diwali and Vegetarian Meals
This Curry Bodi and Aloo shines during Diwali or fasting periods. Pair it with other beloved Trinidad vegetarian favorites:
- Pumpkin Talkari
- Curry Channa and Aloo
- Curry Chaitaigne
- Bhagi with Peas and Ochro
- Trinidad Bhagi – using chopped frozen spinach
- Mango Talkari
- Kurhi (Carhee)
- Sweet Rice
- Ladoo
- Barfi
- Parsad
- Kurma
- Fat Kurma / Gulab Jamoon
Together, they make a beautiful Diwali spread—simple, sacred, and full of flavor. Read about Diwali in Trinidad here.
Serving Suggestions
Serve with any Trini roti (sada roti, paratha, dhalpuri, or dosti) or a bowl of hot rice and dhal for a comforting weekday meal. It’s also wonderful packed in roti for school lunch or work.
Equipment Needed
- 5-quart heavy-bottom pot
- Sharp knife and cutting board
- Wooden spoon
- Measuring cups and spoons
FAQs
Q: Can I use bora instead of bodi?
A: Yes—bora is the same vegetable, just another name used in Guyana.
Q: Can I use frozen bodi?
A: Yes, it works beautifully and cooks a bit faster than fresh.
Q: Do I have to use methi or curry leaves?
A: They’re optional, but they add a distinct authentic aroma.
Q: How spicy is this recipe?
A: Moderate—adjust the amount of pepper to your taste.
Recipe Card: Curry Bodi and Aloo (Trinidad Curry Long Beans with Potato)
Ingredients
- lb bodi long beans, rinsed and chopped into 1-inch pieces
- 1 lb potato peeled and cut into wedges
- 6 tbsp extra virgin olive oil
- 1 onion sliced
- 1 hot pepper sliced
- ½ tsp whole geera cumin
- Pinch methi seeds optional
- 6 curry leaves
- 2 tbsp curry powder
- ½ tsp turmeric powder
- 2 tbsp green seasoning or 4 leaves chopped culantro
- 1 tbs minced garlic
- 1 tomato chopped
- 4 thyme sprigs
- 1 tsp Salt or to taste
- 3 –4 cups hot water
Instructions
- Prep the Vegetables: Rinse bodi and chop into 1-inch pieces. Peel and cut potatoes into thin wedges.
- Make the Curry Base: Heat oil in a 5-quart pot over high heat. Add onion, hot pepper, geera, methi seeds, and curry leaves. Fry until the onion edges turn brown.
- Bounjay the Curry: Add curry powder, turmeric, green seasoning, minced garlic, and ½ cup water. Cook, stirring, until grainy and the oil separates.
- Add Vegetables: Stir in bodi, potato, tomato, thyme, and salt. Mix well and cook for 5 minutes to coat with the curry base.
- Simmer: Add 2 1/2 cups hot water, cover, and reduce heat to low. Cook 20 minutes, stirring every 5 minutes to prevent sticking.
- Finish: When the potatoes and bodi are tender and the sauce is thickened, adjust salt to taste.
- Serve: Enjoy hot with sada roti, dosti roti, paratha, or dhalpuri.
Nutrition
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