Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Heat oil, crackle cumin-mustard, asafoetida, curry leaves.
- 2Pop ginger-chilli; tip in beans, toss 2 min.
- 3Add turmeric + chilli + 2 tbsp water; cover 8 min on low.
- 4Stir in coconut + peanut powder + jaggery + salt.
- 5Cook uncovered 4 min to dry, beans should be just tender.
- 6Coriander; serve with roti.
About this recipe
Already vegan — uses oil, no dairy.
