Farasabichi bhaji

  Farasabichi Bhaji

           French beans veggie

while making veggies, I try to avoid using additional masalas so as to retain the taste of the vegetable. Basic tadka or fodaNi is enough to enhance the taste of the vegetable I suppose. Only some vegetables like gawar, cauliflower, dudhi etc need some extra spices or additions but not all. In farasabi-batata or karasabi-kaLa wataNa are the variations


Ingredients
250 gms French beans/Farasabi
1 cup diced potato or 1/2 cup kaLa watana ( soak in water overnight and pressure cook before preparation)
2 tsp freshly grated coconut (optional)
1 tsp jaggery
 salt to taste

Tempering
2 tsp oil
1 tsp mustard seeds
1 tsp asafoetida
4-5 curry leaves
1/2 tsp turmeric powder
2 green chilies

Garnishing
chopped coriander leaves
a dash of lemon juice on serving (optional)



Method
1. Wash the vegetable and remove both the ends to take out the threads if any.
2. Chop the vegetable into less than half inch pieces.
3.Heat oil in a pan and add the tempering ingredients.
4. Add potato or cooked wataNa. stir a while andd add chopped farasabi. Sprinkle little water and cover the pan with some water on the lid.Simmer the flame.
5.Let it cook for 5 minutes. (check in betweenif  is cooked)
6. Add grated coconut and mix well and cover for a minute ( this time without water)
7. Garnish with chopped coriander and spread some grated coconut if you like.