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Ingredients:

200gms French beans; strings removed and chopped into small pieces,

125gms padwal (snake gourd); scraped, cleaned, cut lengthwise into two and chopped into medium thin slices,

1/2 tsp mustard seeds (rai),

1/2 tsp cumin seeds (jeera),

A pinch of asafoetida,

A pinch of turmeric powder,

1 green chilli; finely chopped,

A lemon-size ball of tamarind; soaked into warm water and pulp removed,

1 tsp jaggery (gur),

1 tsp goda/kala masala (Maharashtrian mix spice powder)*,

Salt to taste,

Chopped coriander leaves to garnish,

2-3 tbsp fresh grated coconut,

Oil for tempering.

Method:

Heat around 1 tbsp oil in a kadhai. Add mustard seeds and when they splutter, reduce the flame, add cumin, asafoetida and turmeric powder. Then add beans, stir, cover and cook on low-medium flame until they are tender. Uncover and stir occasionally. Add sliced snake gourd, cover and cook for 3-4 minutes or until gourd is cooked. Then add tamarind pulp, jaggery, goda masala, salt and mix well. Cover and cook for 2 minutes. Garnish with coriander leaves and fresh coconut.

* If you do not have Maharashtrian Goda/Kala Masala, you can use garam masala. But I suggest you to stock this masala, it gives a unique taste to most of your vegetables and dals.