Ingredients:

• 250 g – tender cluster beans, separated, and stalks snipped off
• 1 – tomato, chopped into cubes
• 1 – capsicum, chopped into cubes
• 1 tbsp – Coriander leaves
• 1 tbsp – Coconut scraped
• 1 stalk – Curry leaves
• 1 tbsp – crushed Peanuts
• 1 tsp – Red Chilli powder
• 1 tsp – Coriander seed powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – dried Mango powder
• 1/2 tsp – Wheat flour
• 1/2 tsp – each cumin & Mustard Seeds
• 2-3 pinches – asafetida powder
• Salt to taste
• 1 tbsp – oil

Method:

1. Wash and drain cluster beans, keep very little water in it. Microwave, covered, on high for 3-4 minutes, till tender.
2. Keep covered till required. Or boil in very little water till tender.
3. Heat oil in pan, add seeds, allow to sputter.
4. Add asafoetida, curry leaves, coconut, peanut, stir for a few seconds.
5. Add capsicum, tomato, all masala powders, salt, and mix.
6. Add cluster beans, wheat flour, mix, simmer till any leftover water has evaporated.
7. Garnish with coriander before serving piping hot with phulkas or pooris.

Recipe courtesy of Saroj Kering