This dish is a comfort food for our family. It is quick and easy to make and is served very frequently in my home with dal, roti and yogurt.
Ingredients
3 tbsp Olive Oil
1 tsp Mustard Seeds
¼ tsp Fenugreek Seeds (Methi Dana)
1½” Piece Ginger, finely chopped
1 medium Onion, thinly sliced
2 large Potatoes, cut into quarters
1 tbsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Turmeric Powder
2 cups French beans, finely chopped
1 tsp Kosher salt
1 tbsp Lemon Juice
¼ cup Cilantro leaves
Remove the ends from the French beans and chop finely. Heat the oil in a large skillet and add mustard seeds, fenugreek seeds and ginger. Cook for 2 minutes. Add onions and potatoes and fry them till onions start to sweat and potatoes are slightly brown in color.
Add turmeric and coriander powders and add 1/2 cup water so that the spices do not burn. Mix in the beans and cook them till they are well done, about 15 minutes with the lid on.
Now remove the lid and cook it for 5 more minutes. Sprinkle the lemon juice and cilantro leaves. Serve with paranthas or poori bread. You can also serve this as a side dish with dal and rice.
