12 oz/350g green beans

1 potato, peeled and diced

1 tbsp desiccated coconut

4-5 curry leaves

3 green (or red) chilies

2-3 garlic cloves (optional)

3 tsp urid dal, washed, soaked in cold water for 10 minutes and drained

¼ tsp turmeric

¼ tsp coriander powder

4 tbsp vegetable oil

salt to taste

None

Boil potatoes. Peel, cut and let it cool.

In a frying pan dry roast the cumin seed, whole chilies and curry leaves for about 2-3 minutes.

Add turmeric.

Add potatoes, cumin powder and season with salt.

Fry for about 4-5 minutes or until light brown.

Garnish with fresh cilantro.

None