Long Beans Sabzi

Ingredients

• 2 tablespoons Oil
• ¼ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• ¼ teaspoon Ajwain (Carom seeds)
• ¼ teaspoon Turmeric powder
• a pinch Hing (Asafoetida)
• 2 ½ cups Long beans (Chawli or lobia ki phalli) chopped
• 1 ½ teaspoon Red chili powder
• 1 teaspoon Coriander powder
• Salt to taste
• 1 teaspoon Lemon juice

Instructions 

Step 1: Wash or rinse the long beans well.

Step 2: Remove the head and tail part and discard them.

Step 3: Chop them into small pieces (about ¼ inch long). Work with 4-5 beans at a time. It will save your time.

Step 4: Heat the oil in a pan on medium heat.

Step 5: Once hot add mustard seeds. Let them pop.

Step 6: Then add cumin seeds and ajwain. Let them sizzle a bit.

Step 7: Then add turmeric powder and hing.

Step 8: Immediately add chopped long beans. Mix well.

Step 9: Then add salt, red chili powder and coriander powder. Mix well. So all the masala and oil is coated to the beans.

Step 10: Cover the pan with lid. Use the lid which has rim around the edges. Pour half glass of water on the lid.

Step 11: Cook till beans are cooked and tender. Do stir once or twice in between. During the cooking process, if water on the lid dries out. Then add splash or more water and continue cooking.

Step 12: Lastly squeeze fresh lemon juice.

Step 13: Stir well and turn off the stove.