Butter Bean Shaak

Method

Heat the oil in a pan and add the mustard seeds and cumin seeds, then the sweet neem leaves and asafoetida

After the seeds have popped add the tomatoes and chili, and let it cook for a few minutes

Add the butter beans, a pinch of turmeric, the coriander and salt to taste

Let it cook for a few minutes, then add the chopped coriander

Cook for a further 5 – 7 minutes, then serve with wraps or

We enjoy this with mini wraps. It can also be eaten with rice or roti.