Potato Runner Beans curry with sun dried dumplings (Bori diye Aloo Shimer Torkari)

Hi everybody !! Hope you are having a good week.

In between our Hilsa fish recipes, I thought of quickly sharing this easy veg curry with you. If any of you noticed that this recipe is a repetition in my blog, then thank you so much dear for being with me from my initial days 🙂 Your support means a lot to me 😀

In case you are a new member of my blog family, welcome dear. This is an updated version of the potato runner beans curry I shared earlier. A very simple everyday dish which I love as a side dish with rice, the sun dried dumpling and black cumin seeds add a special Bengali flavor to the curry.

Lets get started !!


Cooking Time : 20 minutes

Ingredients :

  • Potato – 1 medium, cut thin round pieces first, then cut each slices into 4 parts (once vertically and then horizontally)
  • Runner Beans (Shim) – 200g, cut each into 1/2 (if they are bigger in size then cut into 3 pieces, keeping in proportion with the potatoes)
  • Tomato – 1 medium, roughly chopped
  • Green chillies – 4, each cut into 1/2
  • Ginger paste / Crushed ginger – 2 teaspoon
  • Sun dried dumplings (Bori) – 12 to 14
  • Black cumin seeds (Kala Jeera) – 1 teaspoon
  • Turmeric powder – 1 tablespoon
  • Red chilli powder – 1/2 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Salt – as per taste
  • Mustard oil – 5 tablespoon


Recipe :

  1. Heat mustard oil in a wok. When the oil heats up, add sun dried dumplings (bori).
  2. Stir fry the dumplings until they turn golden brown. Take them out and keep them aside.
  3. In the same oil, add black cumin seeds. When they start crackling, add potatoes.
  4. Stir fry the potatoes until they start turning golden.
  5. Now add runner beans. Stir for 1 more minute.
  6. Add tomatoes,ginger paste and salt. Mix and keep stirring until the tomatoes become soft.
  7. Next add the spices – turmeric powder, red chilli powder, cumin powder and coriander powder. Mix well. Keep stirring.
  8. When the spices start releasing oil, add 2 to 3 cups warm water. Lower the flame to medium. Cover the wok with a lid. Let the vegetables boil.
  9. When the vegetables are half boiled, add the sun dried dumplings and green chillies (keep few aside for garnishing)
  10. Wait until the veggies are completely cooked. If the gravy becomes too thick / dry you can add warm water to have a runny curry.
  11. Turn the flame off and give the dish some standing time. Garnish with green chillies.

Serve Potato Runner Beans curry with sun dried dumplings hot with rice / bread.




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