Farasbi Chi Bhaji - Maharashtra

• Asafoetida (hing)

  Jain-safe

  0.5 g

• Coriander leaves

  chopped, for garnish

  5 g

• Cumin seeds

  2 g

• Fresh coconut

  grated

  30 g

• Green beans

  trimmed and chopped into 1.5 cm pieces

  250 g

• Green chilli

  finely chopped, adjust to taste

  1 pc

• Lemon juice

  optional

  5 ml

• Salt

  to taste

• Turmeric powder

  1 g

• Vegetable oil

  such as peanut or sunflower

  15 ml

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Method

1. 1Trim the ends of the green beans and chop them into 1.5 cm pieces.
2. 2Finely chop the green chilli. Grate fresh coconut, if not pre-grated.
3. 3Heat cooking oil in a medium pan or kadai over medium heat.
4. 4Add cumin seeds and allow them to splutter for a few seconds.
5. 5Add asafoetida and chopped green chilli, sauté for 15 seconds until fragrant.
6. 6Add the chopped green beans and turmeric powder to the pan. Stir well to coat.
7. 7Add 30 ml of water and salt to taste. Mix, then cover the pan with a lid.
8. 8Cook for 8-10 minutes, stirring occasionally, until the beans are tender-crisp.
9. 9Remove the lid and stir in the freshly grated coconut.
10. 10Continue to cook uncovered for another 2-3 minutes, allowing any remaining moisture to evaporate and flavours to meld.
11. 11If desired, stir in fresh lemon juice for a bright finish.
12. 12Garnish with fresh coriander leaves before serving.