|Green tuar||400 Gram|
|Flat beans||400 Gram|
|Fenugreek leaves||1 Bunch (100 gm)|
|Coriander leaves||1 Bunch (100 gm)|
|Garlic||15 Clove (75 gm), crushed|
|Garam masala||1 Tablespoon (Maharashtrian)|
|Peanuts||3 Tablespoon, shelled and coarsely chopped|
|Sesame seeds||2 Tablespoon|
|Mustard seeds||1 Teaspoon|
|Soda bicarbonate||1⁄4 Teaspoon|
Remove stems from beans.
Slit open and cut into one inch pieces.
Peel potatoes and carrots; cut into big pieces.
Chop fenugreek leaves and coriander leaves.
Peel onions and keep them whole or cut into two.
Soak tamarind in 1/2 cup water.
Add jaggery and peanuts.
Wash the vegetables.
Bring four cups water to boil.
Add Soda-bicarb, salt and vegetables.
Cook uncovered till vegetables are tender.
Add green chillies, garlic and garam masala.
Heat oil in a small pan and fry mustard seeds and sesame seeds.
When they stop popping, pour oil on vegetable.
Just before serving add fenugreek and coriander.
Bring to a boil.
After five minutes add tamarind mixture and let simmer for a few minutes.
Remove from fire and serve.