250 g (9 oz) French beans, finely chopped
2 tsp (10 ml) Vegetable oil
1 cup (250 ml) 8 fl oz Water
a pinch Asafoetida (hing)
1/4 tsp Carom (ajwain) seeds
1/2 tsp Sugar or 1 1/2 tsp (15 g) Jaggery (gur)
2 Green chillies, slit lengthwise
1/2 tbsp Green coriander (hara dhaniya), chopped
2 tsp (10 ml) Vegetable oil
1 cup (250 ml) 8 fl oz Water
a pinch Asafoetida (hing)
1/4 tsp Carom (ajwain) seeds
1/2 tsp Sugar or 1 1/2 tsp (15 g) Jaggery (gur)
2 Green chillies, slit lengthwise
1/2 tbsp Green coriander (hara dhaniya), chopped
method
1. Add 1 tsp oil in the water. Keep aside.
2. Heat the remaining oil in a pan; add asafoetida and saute for a few seconds. Add the French beans, the water-oil mixture and the carom seeds. Cook uncovered, on medium heat, for about 5 minutes or till the beans are tender.
3. Add sugar or jaggery, green chillies, and green coriander. Mix and serve hot.
Note: Always ensure that the beans are fresh and tender otherwise you will not enjoy this dish. Vegetables taste best when served immediately.
2. Heat the remaining oil in a pan; add asafoetida and saute for a few seconds. Add the French beans, the water-oil mixture and the carom seeds. Cook uncovered, on medium heat, for about 5 minutes or till the beans are tender.
3. Add sugar or jaggery, green chillies, and green coriander. Mix and serve hot.
Note: Always ensure that the beans are fresh and tender otherwise you will not enjoy this dish. Vegetables taste best when served immediately.
serving amount
serves: 2
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