4-5 tbsp. cooking oil
1/2 tsp. black mustard seeds
1/2 tsp. cumin seeds
1 lg. onion, finely sliced
3-4 dried red chilies, coarsely chopped
10-12 fenugreek seeds
15 g/1/2 oz. coriander leaves, finely chopped
1/2 tsp. ground turmeric
1 lg. potato, peeled and cut into matchstick strips
275 g/10 oz. French beans, sliced
1 tsp. salt or to taste
1 tsp. ground cumin

Heat the oil over medium heat and add the mustard seeds. As soon as the seeds pop, add the cumin seeds, then the onions, red chilies and fenugreek. Fry the ingredients for 3-4 minutes, stirring frequently.

Add the coriander leaves and turmeric; stir and fry for 1 minute. Add the potatoes, beans and salt. Stir until the ingredients are mixed thoroughly. Cover the pan and cook on lowest setting until the vegetables are tender (about 25 minutes), stirring occasionally.

Add the ground cumin; stir and cook for 2-3 minutes and remove from the heat.