Snakebean Curry

Ingredients

• 4 cups snakebeans, cut into real small pieces
• 1 cup onions, finely chopped
• 1/4 cup tomatoes, finely chopped
• 2 tbsp roasted and peeled chickpeas (dalia)
• 1 tsp sesame seeds, roasted lightly
• 1/4 tsp tamarind paste
• 1 tbsp cilantro (coriander leaves), finely chopped
• Salt to taste
• 4-5 tsp vegetable oil

For Seasoning

• 1/4 tsp asafoetida powder (hing)
  
• 1 tsp cumin seeds (jeera)
  
• 1/2 tsp mustard seeds (rai)
  
• 1 red chilli, cut into 2 pieces
• 4-5 curry leaves
• 1/4 tsp turmeric powder
• 3/4 tsp red chilli powder
  

Preparation

1. Place the beans with 1/2 cup water and some salt in a microwave-safe bowl and microwave for 4-5 minutes or until tender.
   
   
2. In a small coffee grinder, powder the dalia (roasted chickpeas) and sesame seeds into a powder and set aside.
   
   
3. Heat the oil in a medium skillet. Add the cumin and mustard seeds and fry until they start popping. Add the red chilli and fry for a second.
   
   
4. Add the curry leaves, and turmeric and asafoetida powders and fry for a couple of seconds.
   
   
5. Add the onions and saute on medium heat until lightly browned.
   Add the tomatoes and salt and saute for a few seconds.
   
   
6. Add the beans along with red chilli powder and the dalia-sesame powder. Saute for a couple of minutes.
   
   
7. Add 1-2 cups of water along with 1/4 tsp tamarind paste. Cover and cook on low heat, stirring occasionally, until the snakebean curry thickens. Remove from heat and garnish with chopped cilantro.
   
   
8. Serve the snakebean curry with hot phulkas (Indian flatbread).

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