Sem Allo ki Subzi/Broad Beans and Potato stir fry

 Hyacinth beans/broad beans and potato stir fry - cooked the North Indian way.

INGREDIENTS-

• Broad beans/Sem -250 gms
• Potatoes-2
• Chopped Tomato-1
• Ginger-1 tsp
• Turmeric-1/2 tsp
• Chili powder-1 tsp
• Mango powder-1tsp
• Coriander powder-1/2 tsp
• Salt-1 tsp
• Fresh coconut-1.5 tbsp(optional)

Tempering-

• Cooking oil-2.5 tbsp
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• Asafoetida-1/4 tsp
• Chopped green chilies-1 tsp 

ROCEDURE-

1. Wash the beans,chop the ends and then de-String the broad beans with a potato or carrot peeler
2. Then tear open from one side(this is important) and check for any worm and then chop into medium size pieces.
3. Discard the black or dark brown seeds(as they are hard to cook and sometimes bitter in taste) and use white and green seeds only.
4. Peel and chop potatoes into medim size pieces.
5. Heat oil in a pan and add the tempering,when become golden add turmeric and chopped potato and beans.
6. Stir and add salt and cover and cook for approx 3 minutes.
7. Open the lid and add in ginger and tomatoes,mix cover and cook till almost cooked.(keep stiring in between)
8. Now add all the remaining spices and coconut,mix,cover and cook for 1 minute or till cooked completely.
9. Serve hot with rice or chapati/ or any Indian Bread