Ingredients:

• 250 gm – fresh string beans, chopped
• 1 – tomato, chopped finely
• 1 – small capsicum, chopped finely
• 1 stalk – Curry leaves
• 1 tbsp – coriander leaves, finely chopped
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Coriander seed powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Amchoor powder
• 2 pinches – Garam Masala powder
• 2 to 3 pinches – Asafoetida powder
• 1/2 tsp – each cumin and Mustard Seeds
• 1 tbsp – oil
• Salt to taste.

Method:

1. Heat oil in a pan, add seeds, asafoetida, allow to splutter.
2. Add curry leaves, tomato, capsicum, saute for 2-3 minutes.
3. Meanwhile wash and drain beans, sprinkle some water.
4. Microwave for 3 minutes on high, with loose fitting lid.
5. Add all dry masala powders to pan, except garam masala, amchoor and salt.
6. Add microwaved beans, salt, garam masala, amchoor
7. Stir and cook till all moisture is evaporated.
8. Garnish with coriander leaves, before serving.
9. Serve hot and fresh with chappatis, puri, etc.

Recipe courtesy of Saroj Kering