French beans in a spicy masala

At the end of the recipe you will find some interesting gyann that I have pulled out from the net which explains how french beans got their name. In any case, this vegetable when married to Indian spices brings east and west together in a perfect match. Today I have provided you with a second meat masala recipe that I used for this dish. Thanks Cora for the recipe for this meat masala. 

French beans – 400 grams
Onions – 2 large
Tomatoes – one
Curry leaves – four sprigs
Mustard seeds – ½ teaspoon
Meat Masala – one tablespoon
ginger and garlic paste – 1 1/2 teaspoon
Coconut grated – one handful
Fresh coriander – A few sprigs
Mustard oil

For the meat masala (Cora’s Recipe)- You can bottle and store

2 tablespoons cumin
2 tablespoons fennel
3 tablespoons whole coriander seeds
2 tablespoons kasuri methi
2 bay leaves
2 nos.  Javatri (mace)
3 star anise
5 one inch pieces cinnamon
2 tablespoons pepper corns
1 tablespoon cloves
50 grams Kashmiri chillies
50 grams  Beydgi chillies.

Roast the above separately on a hot pan beginning with the biggest ingredients. Cool and powder in a grinder. Mix in 1 tablespoon haldi powder.

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