Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 500 | Grams | Midki Sango/Gawar | wash, cut and keep aside |
| As Required | Cooking Oil |
for For seasoning |
|
| 1 | Teaspoon | Mustard Seed (Sarson) | |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | |
| 1 | Teaspoon | Chilly Powder, Red | |
| Half | Teaspoon | Turmeric Powder | |
| 1 | Teacup | Water | |
| 20 | Grams | Jaggery | |
| half | Teaspoon | Salt | |
| half | Nos. | Coconut (Narial) |
Method
Cut the top and bottom of the beans, and cut into one cm. bits. Wash and keep aside. In a vessel, heat oil and fry mustard, and crushed garlic. Make some red chilly powder and haldi powder and fry in the seasoning, then add the beans, and cook in a little water, reaching just above the vegetable, and when the beans are almost cooked, add a little jaggery, salt and scraped coconut.
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