Cabbage-Beans Curry

Ingredients

• 3 cups cabbage, finely chopped
• 2 cups green beans, cut into 1-inch pieces
• 1 tbsp peanut powder (roasted, peeled, and coarsely powdered)
• 1/4 tsp red chilli powder
• Turmeric powder, a pinch
• Asafoetida powder (hing), a pinch
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds (rai)
• 4-5 curry leaves
• Salt to taste
• 4-5 tsp vegetable oil

For Masala

• 3 tbsp (tablespoon) urad dal
• 2 tbsp coriander seeds (dhania)
• 3 tbsp sesame
• 2 tbsp  dry, grated coconut (optional)
• 1/2 tbsp fenugreek seeds (methi)
• 8-10 red chillies

Preparation

1. To make the masala, roast each ingredient separately. Cool and grind all ingredients except sesame into a coarse powder. Grind the sesame separately into a coarse powder and mix it with the other powder.
   
   
2. Place the beans in a microwave-safe bowl with 1/4 cup water and salt and cook in the microwave for 5-6 minutes or until tender. Let cool.
   
   
3. Heat oil in a wide nonstick skillet on high heat. Add asafoetida, cumin, and mustard seeds and fry until they start to pop. Add the turmeric powder and curry leaves. Add the cabbage and cooked green beans and saute for a minute. Add a little salt and cover and cook for 2-3 minutes or until the cabbage is tender.
   
   
4. Add the red chilli powder, 3-4 tsp of the masala powder, and peanut powder and saute the cabbage-beans curry on medium heat for a couple of minutes until the raw flavor of the masala is gone.
   
   
5. Serve the cabbage-beans curry with plain rice.
   

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