Green Beans and Gadra Curry

500g green beans, trimmed and sliced 1 cup (250ml) gadra beans, boiled until soft but firm

¼ tsp black mustard seeds

2 cloves

2 small cinnamon sticks

1 star anise

¼ tsp cumin seeds

2 cardamom pods pinch of fenugreek seeds

2 sprig curry leaves

½ small onion, finely chopped

1 bay leaf

1 tbs (15ml) garlic and ginger paste 1-2 tbs (15ml-30ml) mild chilli powder or paprika powder (adjust quantity to heat tolerance)

1 tsp (5ml) coriander powder

1 tsp (5ml) cumin powder

½ tsp (2.5ml) garam masala

½ tsp (2.5ml) turmeric powder salt to season hot water for cooking

30ml cup chopped tomatoes (I used canned tomatoes) fresh coriander to garnish

Heat the pot over medium to hot heat.

Add the black mustard seeds. When the seeds start to pop, turn down the heat, then add the cloves, cinnamon sticks, star anise, cumin seeds, cardamom pods, fenugreek seeds and curry leaves. Add a ¼ cup water. Stir in the onions, bay leaves and garlic and ginger paste. Turn up the heat.

Let the onion braise in the water. When the water dries out, keep adding a little more water, until the onions are soft and golden brown.

Turn down the heat. There must be no water in the pot. Add the chilli powder, coriander powder, cumin powder, garam masala and turmeric powder. Stir for 30 seconds without water, then pour in a ¼ cup water.

Add the green beans, gadra beans and salt. Mix it. Add another ¼ cup water. Cover and cook on medium heat.

Should the water dry out, add more when necessary. Cook for about 10 to 12 minutes.

Add chopped tomatoes. Cook for another 5 minutes.Turn off the heat. Garnish with fresh coriander.