Instructions: Heat the oil in a wok or kadai.

Add the cumin seeds fry for a minute and then add the asafoetida.

Stir once and add the onion.

Stir fry until golden.

Add the ginger and garlic and mix well.

Drop in the beans sprinkle in the chilli powder and turmeric and stir fry for a minute.

Add the tomatoes garam masala sugar and salt and mix.

Add a little water cover and bring to the boil.

Reduce the heat and simmer until done.

The beans should be soft but should retain their shape.

Mash a few to add thickness to the sauce.

Serve hot garnished with coriander.

A sort of stew that is eaten with rotis or rice. Full of healthy nutrients it is a meal in itself and leftovers can be mashed up combined with mashed potatoes and shallow fried as patties for the next meal.

Serves 4

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