Firstly, remove the stalk from both the ends of broad beans and separate out the threads coming on the sides of broad beans.
Likewise, remove the stalk and thread from both ends.
After that, wash and rinse the beans thoroughly.
Further, chop it into 2 cm length pieces.
Wash, peel the skin, and chop potatoes into medium-sized cubes.
Now heat oil in a heavy bottomed wok/Kadai.
When the oil is hot enough, add cumin seeds and asafoetida into it. Let them splutter.
Additionally, add turmeric powder, coriander powder, and red chilli powder and cook for a few seconds.
After sauteing the masala, add chopped potatoes and broad beans. Mix all the ingredients well.
Further, add salt, 2-3 tablespoons of water, and covered it with a lid.
Cook on medium heat for 10-15 minutes and stir in between.
Stirring from time to time until the vegetables become soft.
When the aloo and broad beans become soft then add garam masala and dry mango powder.
Mix well and cook for another 2-3 minutes on high flame.
After that, switch off the flame.
Finally, hot and yummy broad beans aloo sabzi or avarakkai potato vegetable is ready to be served. It can be served with any rotis and parathas.