serves 4

Ingredients

• 400 grams green beans,
• 1 tbsp split black gram (udid dal),
• 1/2 tsp asafoetida,
• 2 dried whole red chilies,
• 10 curry leaves,
• salt,
• lots of fresh coconut and coriander to garnish,
• 2 tbsp oil.

Method

1. Wash and soak udid dal in water for 20-25 minutes.
2. Meanwhile wash green beans, wipe dry. Snip the ends and chop them into fine pieces. Cut red chilies into two halves.
3. Heat oil in a kadai or pan.
4. Drain water from the dal and add dal to the heated oil. The dal starts to sizzle; sautè until golden.
5. Add red chilies, asafoetida and curry leaves. Then add beans and mix thoroughly.
6. Cover and let cook until beans turn tender. Remove the lid, add salt and now on a high heat, keep stirring until beans become nice and crisp.
7. Sprinkle lots of chopped cilantro and fresh grated coconut on top. Serve with chapatis/rice.

Tips and Variations:

1) Add 1 finely chopped green pepper to the bhaaji.

2) Substitute green chilies for whole red chilies.