Perfect as a healthy side or even a main when teamed up with a nice flatbread, this spicy broad beans yam fry is one of my personal favorite dishes. This dish takes a teeny bit of prep time, but the flavors and textures make it totally worth it.
What’s best is the fact that this dish is actually super healthy with all the veggies and whole spices added in, and makes for a great clean eating option.
Ready to try out the recipe? Here’s all you need to know about it before you get started.
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Ingredients For the Recipe
You’ll need two sets of ingredients to make this spicy broad beans yam fry.
For the boiled yams
- Yams (peeled and cleaned): 2 small
- Turmeric powder: A pinch
- Water: As required
For the broad beans fry
- Oil: 1 tbsp
- Mustard seeds: 1 tsp
- Fenugreek seeds: 5-6
- Carom seeds: ½ tsp
- Hing/asafoetida: A pinch
- Green chilies (chopped): 2 tbsp
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Onions (sliced): ½ cup
- Prepared boiled yam
- Broad beans (chopped): 1 cup
- Coriander powder: 1 tsp
- Cumin powder: ½ tsp
- Water: ¼ cup
- Coriander leaves: For garnish
How to Make the Spicy Broad Beans Yam Fry
Once you have your ingredients ready, here’s what you’ll need to do to make the dish.
In a pressure cooker, add the peeled and cleaned yams along with the pinch of turmeric powder and water and mix. Pressure cook for about 3-4 whistles. This might change depending on the type of pressure cooker you have.
Once the yams are cooked, take them out of the water and let them cool down.
Next, chop them into bite sized pieces.
For the sabzi, heat oil in a pan. Add the mustard seeds, fenugreek seeds, and carom seeds. Saute.
Next, add a pinch of hing and saute.
Add the green chilies, turmeric powder, and red chili powder. Saute.
Next, add the sliced onions and the prepared boiled yam. Mix and saute. Cook for 2 minutes.
Add the chopped broad beans next and mix. Saute and cook for 5-6 minutes or until the broad beans become soft and cooked.
Add the coriander and cumin powder next and mix well. Saute and cook for another 2 minutes.
Once the mixture starts to dry, add the water and let it cook for a few minutes until the water dries up.
Garnish with chopped coriander leaves and serve hot with rice and curry or Indian breads of your choice.
Frequently Asked Questions
I love the idea of adding more veggies into the mix. If you want to, you can chop up your favorites like carrots, bell peppers, zucchini, broccoli, green beans and even some baby corn if you want to, and add them into the stir fry. 
You sure can! The yam can be boiled up to 2 days in advance, and refrigerated until you’re ready to use it for the recipe. 
If you have any leftovers, you can transfer them to an airtight container and refrigerate them for 2-3 days. The best way to reheat any stir fry is to either use a pan over medium heat and reheat the dish, or just microwave it. 
Tips & Tricks to Make the Spicy Broad Beans Yam Fry
While the recipe might seem super easy to put together, having these little tips and tricks handy can really help.
- This stir fry is actually meant to be served as a side dish, but if you want to turn it into a curry, you could do that too. All you’ll need to do is add a little water to loosen it up, and you’re sorted.
- The whole spices and seasonings that go into making this dish are a staple in every Indian household, but if you don’t have them, you can just use half a teaspoon each of curry powder and garam masala powder.
- If you’re adding any other veggies along with the yam and the broad beans, add them at the right stage of the cooking process. Cruciferous veggies like broccoli and cauliflower take longer to cook, so you might want to add them first to ensure that they are perfectly done.
- This recipe is also a great way to get more greens on your plate. Towards the end of the cooking process, chop up some spinach, kale or bok choy and add them into it.
- Remember to use a high quality non-stick pan for this recipe. This will ensure that the veggies are all cooked well, but don’t end up sticking to the pan.
- You can also use a cast iron skillet if that’s what you have at hand.
Serving Ideas & Suggestions
The best way to enjoy this stir fry dish is to serve it as a side with any of your Indian curries and other mains. You can also enjoy it as a meal on its own by teaming it up with some chapatis or naan, or even some steamed rice if you want to.
Another great idea is to use this stir fry over your lightly flavored noodles to make it healthier.
If you enjoyed trying out this recipe, and are inspired enough to experiment with some more such sides and appetizers, here are a few good ones you might want to take a look at.
- Banana Stem Stir Fry
- Crispy Baby Corn Salad with Air Fried Baby Corn
- Kerala Style Air Fried Fish Masala
📖 Recipe
Spicy Broad Beans Yam Fry
Ingredients
Ingredients For the boiled yams
- 2 small Yams , (peeled and cleaned)
- 1 pinch Turmeric Powder
- 1 cup Water
Ingredients For the Broad beans fry
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 5-6 Fenugreek Seeds
- ½ teaspoon Carom Seeds
- 1 pinch Hing/Asafoetida
- 2 tablespoon Green Chilies , (chopped)
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- ½ cup Onions , (sliced)
- 1 bowl Prepared Boiled Yam
- 1 cup Broad Beans , (chopped)
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ¼ cup Water
- 1 sprig Coriander Leaves, (for garnishing)
Instructions
- In a pressure cooker, add the peeled and cleaned yams along with the pinch of turmeric powder and water and mix. Pressure cook for about 3-4 whistles. This might change depending on the type of pressure cooker you have.
- Once the yams are cooked, take them out of the water and let them cool down.
- Next, chop them into bite sized pieces.
- For the sabzi, heat oil in a pan. Add the mustard seeds, fenugreek seeds, and carom seeds. Saute.
- Next, add a pinch of hing and saute.
- Add the green chilies, turmeric powder, and red chili powder. Saute.
- Next, add the sliced onions and the prepared boiled yam. Mix and saute. Cook for 2 minutes.
- Add the chopped broad beans next and mix. Saute and cook for 5-6 minutes or until the broad beans become soft and cooked.
- Add the coriander and cumin powder next and mix well. Saute and cook for another 2 minutes.
- Once the mixture starts to dry, add the water and let it cook for a few minutes until the water dries up.
- Garnish with chopped coriander leaves and serve hot with rice and curry or Indian breads of your choice.
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