Heena Modi
This shaak is simple, filling and quick to make. It involves minimal preparation and tastes delicious.
1 tin of butter beans
2 tomatoes, chopped
1 fresh chilli, chopped finely
Less than 1 tablespoon of oil
1/2 teaspoon of mustard seeds
1 teaspoon of cumin seeds
2 sweet neem leaves
1 pinch of asafoetida
Pinch of turmeric powder
Salt
1 teaspoon of dried coriander powder
1 handful of freshly chopped coriander
This shaak is simple, filling and quick to make. It involves minimal preparation and tastes delicious.
1. Heat the oil in a pan and add the mustard seeds and cumin seeds, then the sweet neem leaves and asafoetida.
2. After the seeds have popped add the tomatoes and chili, and let it cook for a few minutes.
3. Add the butter beans, a pinch of turmeric, the coriander and salt to taste.
4. Let it cook for a few minutes, then add the chopped coriander.
5. Cook for a further 5 – 7 minutes, then serve with wraps, rice or roti.
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