Fry Bodi and Aloo | Sautéed Long Green Beans and Potato
This classic Trinidadian dish brings together long green beans (bodi) and potatoes, sautéed in garlic, cumin, and tomato for a wholesome, flavorful meal.
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Servings: 5
Calories: 317kcal
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
Calories: 317kcal | Carbohydrates: 23g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 479mg | Potassium: 653mg | Fiber: 3g | Sugar: 3g | Vitamin A: 417IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 2mg