Sweet Potato & Green Bean Sabji

1. 1

   Prep the vegetables: peel & dice the sweet potatoes into roughly 1-inch chunks, then wash & remove the ends from the green beans, chopping them into inch-long pieces.

2. 2

   In a large, heavy-bottomed pan (with a matching lid), heat the oil over medium-high heat. After 3-4 minutes, the oil should be quite hot but not smoking. Throw in the mustard seeds & sprinkle in the asfoetida. It's essential to heat these two ingredients at the outset and let them get very hot or they will make the whole dish taste bitter.

3. 3

   Turn down the heat to medium; add ginger. Cook until the ginger begins to soften, then add the sweet potatoes, sambar powder, & water. Toss to ensure that the potatoes are well-coated with the spices.

4. 4

   Cover the dish, turn the heat down to medium-low, and allow the sweet potatoes to cook until just tender, about 15 minutes.

5. 5

   Add the green beans and cook for another 5-8 minutes, including more water if necessary. Once the green beans are bright and cooked through, fold in tomato paste to bind the dish. Taste the dish for salt & season accordingly.

* Per serving · 4 servings · Values may vary.

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