2 ½cupsLong beans (Chawli or lobia ki phalli)chopped
1 ½teaspoonRed chili powder
1teaspoonCoriander powder
Salt to taste
1teaspoonLemon juice
Instructions
Wash or rinse the long beans well.
Remove the head and tail part and discard them.
Chop them into small pieces (about ¼ inch long). Work with 4-5 beans at a time. It will save your time.
Heat the oil in a pan on medium heat.
Once hot add mustard seeds. Let them pop.
Then add cumin seeds and ajwain. Let them sizzle a bit.
Then add turmeric powder and hing.
Immediately add chopped long beans. Mix well.
Then add salt, red chili powder and coriander powder. Mix well. So all the masala and oil is coated to the beans.
Cover the pan with lid. Use the lid which has rim around the edges. Pour half glass of water on the lid.
Cook till beans are cooked and tender. Do stir once or twice in between. During the cooking process, if water on the lid dries out. Then add splash or more water and continue cooking.