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1
In a largish saucepan put the kidney beans, the tomatoes and their liquid.
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2
Drain the can of green beans and add to the saucepan.
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3
Start heating the vegetables over medium heat., stirring occasionally until hot.
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4
In a small frying pan put the oil, mustard seeds, urad dal, cumin seeds, and the small red chilies-each chili broken into pieces. If desired, you may add a little extra of each of these ingredients.
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5
Heat the spices over high heat until the mustard seeds are popping and the urad dal is light brown. Quickly stir in the asafetida and curry leaves.
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6
Add the spices in the oil to the vegetables and stir to blend.
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7
Check for salt. Sometimes the canned beans can be quite salty, so you may not need to add salt.
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8
Turn off heat and garnish with cilantro (optional).
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9
Variations: 1. use different types of canned vegetables; 2. add onion and/or garlic at the start of the recipe and fry for a while in oil before adding the vegetables; 3. instead of the typical southern spices use a northern blend of spices (1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon cayenne powder and 1/4 teaspoon garam masala or use a spice blend as desired).
