Vegetables and Beans with Curry Leaves

Ingredients:

• 6 Curry leaves
• ¼ tsp Kalonji
• 3 Dried Red Chillies
• 2 tbsps Lemon juice
• 3 Garlic pods, sliced
• 2 tbsps Vegetable Oil
• ¼ tsp Fenugreek seeds
• 2 tsps Desiccated Coconut
• 1 medium Carrot, cut into strips
• 3 Fresh Green Chillies, chopped
• 1 medium Red Pepper, cut into strips
• 50 gms French Beans, diagonally sliced
• 115 gms Red Kidney Beans, boiled and drained
• 1 tsp Salt

Method:

1. Heat the oil in a medium deep frying pan. Add the curry leaves, garlic cloves, dried chillies, onion and fenugreek seeds.
2. When these turn a shade darker, add the remaining ingredients, stirring constantly. Lower the heat, cover and cook for about 5 minutes.
3. Transfer to a serving dish and serve with extra coconut if wished.