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Start by removing the fibrous strings, trimming the ends of the beans.
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Dice the beans into smaller, manageable pieces.
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Now, let's move on to the cooking process:
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Place the diced sword beans in a saucepan and add some water. Boil them for 7-8 minutes.
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After boiling, strain off the water.
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Heat 1 tsp of oil in a pan.
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Add 1/4 tsp of fenugreek seeds and 1 tsp of cumin seeds, then mix them.
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Introduce 7-8 diced green chilies and sauté them.
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Follow with 2 tbsp of sesame seeds and continue frying.
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Transfer these ingredients to a separate plate.
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Heat another teaspoon of oil in the same pan.
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Add the cooked sword bean pieces and fry them for 2-3 minutes, allowing them to change color.
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Add 2 diced tomatoes and mix them in.
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Sprinkle 1/2 tsp of salt and cook until the tomatoes become soft.
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Finally, add curry leaves and fry for a minute.
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Incorporate 10-15 grams of tamarind, mix, and cut off the stove. Let the ingredients cool down.