Potatoes cooked along with green legumes is a staple side dish in Bihar.


Potatoes- 4 medium peeled washed and cut into one inch pieces

Sem or flat beans- 250 gms. De-strung, washed well and then broken or cut into one inch pieces

Onions – one big or two small, sliced

Garlic – 6-8 pods. Cut small

Tomato – one medium. Cut into pieces

Green chilli – 1/2 – 1 or more. Depending upon taste

Coriander leaves.

Coriander powder – 1 tablespoon

Cumin powder – 1 tsp

Pepper powder -1/4 tsp

Salt – 1 tsp or as per taste

Turmeric- 1/4 th tsp

Oil – 2-3 tablespoons


In a Kadhai heat 2-3 spoonful of oil.

Temper with a mustard seeds and a pinch of Fenugreek seeds.

Add the chopped garlic and stir.

Then add the diced onions and cook till the onions are well done.

Now add the potatoes. Stir for 2 mins.

Add the Sem pieces and cook for another 2-3 mins.

Once well mixed add salt and turmeric powder. Sauté for 5-6 mins on medium flame.

Add the chopped tomatoes and sauté for another 5 mins till the tomato pieces get well done.

Now it is ready to add the dry masalas. Add 1 tablespoon of Coriander powder, 1/2 tsp of cumin powder and some pepper powder. Add the green chillies and red chilli powder if you want more heat.

Sauté all ingredients for another 3 mins on low to medium heat. Add coriander stems ( well chopped) to this.

Once it is clear that the masala is well done and the oil has left the veggies then add water to the veggies. Water should just about cover the veggies.

Cover the Kadhai and let the ingredients simmer. Once the potatoes are soft and only some gravy is left it means it is time to switch of the heat. Add the coriander leaves and mix well.

It is now ready to eat along with boiled rice or rotis.