Serves 2 – 4

Ingredients
• 250 gm green beans of any type, topped and tailed and chopped in small bite size pieces
• 250 gm small new potatoes pealed and cut into cubes
• 2 tbs cooking oil
• 1 tsp cumin seeds
• 1 tbsp garlic and ginger crushed or paste cloves crushed or finally chopped
• 1 green chilli finely chopped
• 1 1/2 tsp coriander and cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp chilli powder (adjust to taste)
• 1 1/2 tsp salt (adjust to taste)
• 1/2 tsp  Garam Masala
• 1/2 tsp dry mango powder ( amchoor ) or 1 chopped tomato to make less dry dish

Instructions
1. Prepare, wash and drain vegetables and keep aside.
2. Heat oil in a wok or kadhai or sauce pan.
3. Add cumin seeds and wait for seeds to splutter.
4. Add crushed ginger and garlic and fry for 10-15 seconds.
5. Add prepared vegetables, all spices, except garam masala and mango powder. Stir fry for a minute or two, until vegetables are well coated with spices. Lower heat to low.
6. Cover and cook until potatoes are tender, stirring from time to time. If needed add little water.
7. Adjust salt/chillies by tasting.
8. Add garam masala and mango powder or chopped tomaoto. Let it cook for further 5 min.
9. Mix well. If it looks watery, raise heat and quick fry until all water is evaporated.
10. Serve hot with Plain Parathas or  Chapatties or rice and dal.