There are are days for rice and curry bodi. There are days when a simple and quick to cook meal is a big welcome. Especially, when I don’t feel like eating any meat or cooking much. Any curried vegetable with rice would be the best bet, because I love the spicy taste of curry. Today, I choose to dine on curried bodi and rice. This is a quick but tasty vegetarian meal that does not overfill. Also, add a little hot pepper to the curry and you have heaven in your mouth….. or not if you’re not used to pepper ha ha 🙂
For those of you who don’t know what bodi looks like I’ve added a picture; it’s a type of long bean that grows on a vine. There are many varieties grown in Trinidad, measuring from 12 inches (1 foot) to 18 inches (1/2 yard).
RICE AND CURRY BODI
1 bundle Bodi, chopped
2 small potatoes, peeled and chopped
1 small onion, chopped
Salt and black pepper to taste
2 cloves garlic, crushed and chopped
2 tbsp. oil
2 tbsp. Curry powder
1 tsp. masala
1 pimento pepper, chopped
1 tsp. green seasoning
1 sprig chive, finely chopped
1 tsp. finely chopped chadon beni
1/3 cup water (for the curry)
1½ cups water (for the stew)
Chop the bodi.
Heat oil in an iron pot and sauté the garlic .Add the onion and pimento.
Mix the curry powder in a little water (about 1/3 cup). Pour into the pot and turn regularly until the mixture is thick.
Add the bodi and potatoes and stir until coated with the curry. Add 1½cup of water and cook the potatoes and bodi until tender. Add the rest of the ingredients and season to taste.
Cook until water cooks down and the mixture is tender and thick.
Serve over cooked rice.
My mouth is “watering” already! Anyhow, see you next time!