Preparation time 20 minutes, cooking time 15 minutes
300 g runner beans, stringed and shredded
150 g tenderstem broccoli
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp red chilli flakes
1 tsp fennel seeds
1 tsp fenugreek leaves
1/4 tsp nigella seeds
1/2 tsp asafoetida
2 tsp mango powder
2 tbs groundnut oil
2 tsp pulped garlic
1 tsp pulped ginger
2 fresh green chillies, pierced
2 tsp white wine vinegar
2 tsp sundried tomato paste
1 tsp grated jaggery
6 – 8 fresh curry leaves
Sea salt to taste
Small bunch or coriander, roughly chopped
Place a large sauté pan on a low heat, add the oil and allow to warm.
Add the asafoetida and curry leaves, and allow to splutter. Then immediately add the key spices and warming spices, and stir well for 30 seconds.
Add the garlic, ginger and fresh green chillies, and continue to sauté for 1 minute.
Add the mango powder, white wine vinegar, sundried tomato paste and jaggery. Continue to cook for a further 2 minutes, adding a little water if the ingredients begin to stick to the pan.
Now turn the heat up high, add the runner beans, stir and sauté for 2 minutes.
Add the broccoli, stir well and cook for a further 5 minutes on a high heat.
I like to serve this dish ‘al dente’. If you would prefer your vegetables to be a little more cooked, then simply sauté for a little longer.
Remove from the heat, add fresh coriander, stir and serve immediately.