Bakla beans 200gms
Oil 20ml
Mustard seeds ½ tspn
Cumin ½ tspn
Turmeric ¼ tspn
Garam masala powder ¼ tspn
Lime juice 10ml garlic 4cloves red chilli powder ½ tspn
Coriander powder ½ tspn
Asafetida 1gm
Onions 100gms
Tomatoes 100gms
Mango powder (amchoor) ½  tspn
Sugar powder ½ tspn
Lemon wedge, onion rings
Wash & string the beans. Break each into 2 or 3. Peel & slice onions. Slice tomatoes. Peel & fine chop garlic. Heat oil, crackle mustard seeds, hing & cumin. Add in onions, when soft add in beans, tomatoes. Add salt, sprinkle turmeric powder, red chilli powder & coriander powder. Stir for a few seconds. Cover; simmer for about 15minutes over slow fire. Remove the lid. Add in sugar, amchoor & garam masala powder. Stir for a minute off fire add in lime juice. Immediately dish out. Garnish & serve hot with lacchha parantha.

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