Follow these steps for perfect results
Green Chawli Beans
cut into 2 inch long
Potatoes
peeled and cut into 2 inch long
Fennel seeds
Coriander Powder
Red Chilli powder
Turmeric powder
Amchur
Gram flour
Sunflower Oil
Salt
to taste
Pressure cook the yard beans with a little bit of water and salt for about 1 whistle and keep it aside.
Allow the pressure to release naturally and strain the water.
Heat a skillet with oil, add fennel seeds and allow it to crackle.
Add potatoes and sauté them until they crisp up and are cooked.
You can cover it with the lid and cook for about 5 minutes.
Add cooked yard beans along with all the spice powders and mix well.
Continue cooking until the masala loses its raw smell.
Add besan and salt and mix well.
Sauté for another 5 minutes and switch off the heat.
Serve hot with phulka or tawa paratha and kadhi.
Expert advice for the best results
Adjust the amount of red chili powder according to your spice preference.
For a richer flavor, add a dollop of ghee at the end.
Make sure to cook the potatoes well for a soft texture.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in a bowl, garnished with fresh coriander leaves.
Serve hot with roti or rice.
Pairs well with yogurt or raita.
Cooling and refreshing
Discover the story behind this recipe
A common everyday vegetable dish in North Indian households.
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