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Vegetables South Indian-syle. The amounts below are according to your own taste
- 2 teaspoons oil
- mustard seeds
- cumin seeds
- black gram dal
- halved red chilli
- asafoetida powder
- a few curry leaves
- chopped beans
- salt to taste
- 2 tablespoons water
- grated coconut
- Heat 2 teaspoons oil in a heavy saucepan.
- Add the mustard seeds, cumin seeds, black gram dal, halved red chilli, asafoetida powder, and a few curry leaves.
- When the mustard seeds splutter, add the chopped beans, salt to taste, and 2 tablespoons water.
- Cover saucepan with a lid and simmer over a low heat until the beans are tender.
- Add the grated coconut.
- Mix thoroughly.