400 grams of beans cut into 3 centimetre pieces (I use cut frozen beans)
300 grams of peas
1 large onion chopped finely (150 grams)
1 thumb size ginger, peeled and grated
2 large tomatoes blanched, skin peeled and chopped fine or use 1 plum tomato from a tin of plum tomatoes and squash it up with fingers
1 teaspoon cumin seeds
½ teaspoon turmeric
½ to 1 teaspoon chilli powder
1 teaspoon garam masala powder
3 tablespoons ghee
Salt to taste
Squeeze of lemon
Put the beans and peas into separate bowls of cold water to thaw.
Heat a medium sized sauté or fry pan. Add the ghee and once it melts, add the cumin seeds so they splutter. Fry the onions until golden (about 10 minutes) and then add the turmeric, garam masala and chilli powder. Fry off for about 30 seconds and then add the tomato along with a tablespoon of water. While tomato is frying, squeeze out the ginger juice (from the grated ginger) into the pan and mix it in. Now add salt and the beans and mix to combine. Cover with a lid and reduce heat so the steam cooks the beans for about five to seven minutes. Stir in the peas and cook for a further 3 to 4 minutes. If you find there is too much water, then remove the lid, turn to high and cook off for a minute or so until the water evaporates. Just before serving, squeeze the lemon if using. Serve hot with rotis or pita bread. Serves 4.