Haryana Singri Ki Sabzi Cluster Bean Ker Dry Curry

Ingredients

• 400g guar phalli (cluster beans / singri) — washed and cut into 3 cm lengths
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/4 tsp mustard seeds
• 1/4 tsp asafoetida
• 2 dried red chillies
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/4 tsp amchur
• Salt to taste
• Fresh coriander

Method

1. Heat 2 tbsp oil in a wide pan on medium. Add mustard seeds — pop.
2. Add cumin — sizzle. Add asafoetida and dried red chillies.
3. Add cluster beans. Add turmeric and coriander powder. Toss to coat.
4. Cover with a lid. Cook on medium-low for 8 to 10 minutes, stirring once or twice, until the beans are tender.
5. The beans cook in their own steam.
6. Uncover. Increase to medium-high. Cook stirring for 3 to 4 minutes until any remaining moisture evaporates and the beans are slightly golden in spots.
7. Add amchur and salt. Toss well.
8. Garnish with fresh coriander. Serve with roti.