Ingredients:

6 Curry leaves
tsp Kalonji
3 Dried Red Chillies
2 tbsps Lemon juice
3 Garlic pods, sliced
2 tbsps Vegetable Oil
tsp Fenugreek seeds
2 tsps Desiccated Coconut
1 medium Carrot, cut into strips
3 Fresh Green Chillies, chopped
1 medium Red Pepper, cut into strips
50 gms French Beans, diagonally sliced
115 gms Red Kidney Beans, boiled and drained
1 tsp Salt


Method:
Heat the oil in a medium deep frying pan. Add the curry leaves, garlic cloves, dried chillies, onion and fenugreek seeds.
When these turn a shade darker, add the remaining ingredients, stirring constantly. Lower the heat, cover and cook for about 5 minutes.
Transfer to a serving dish and serve with extra coconut if wished.


Tip: Make overriped tomatoes firm by dipping them in cold water, add some salt and leave overnight.