1. Heat oil in a large non-stick saucepan. Add the asafoetida and, once it sizzles, add the mustard seeds. Once they start to pop, add the curry leaves, then the onion and cook until these are soft and golden, around 8-10 minutes. 2. Add the ginger and garlic and cook for one minute over a moderate heat. Add the powdered spices and stir for 30 seconds. Add the coconut milk and 200ml of water and bring to the boil, then simmer for 10 minutes. 3. Add the beans and tomatoes and sizzle for five minutes. Stir in the sugar and tamarind paste, then mash some beans against the side of the pan to thicken the curry. Taste and adjust the seasoning to your preference. Garnish with the coconut and coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
