This shaak is simple, filling and quick to make. It involves minimal preparation and tastes delicious.
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.