Begin by eradicating the fibrous strings, trimming the ends of the beans.

Cube the beans into smaller, manageable items.

Now, let’s transfer on to the cooking course of:

Place the diced sword beans in a saucepan and add some water. Boil them for 7-8 minutes.

After boiling, pressure off the water.

Warmth 1 tsp of oil in a pan.

Add 1/4 tsp of fenugreek seeds and 1 tsp of cumin seeds, then combine them.

Introduce 7-8 diced inexperienced chilies and sauté them.

Comply with with 2 tbsp of sesame seeds and proceed frying.

Switch these elements to a separate plate.

Warmth one other teaspoon of oil in the identical pan.

Add the cooked sword bean items and fry them for 2-3 minutes, permitting them to vary coloration.

Add 2 diced tomatoes and blend them in.

Sprinkle 1/2 tsp of salt and cook dinner till the tomatoes grow to be tender.

Lastly, add curry leaves and fry for a minute.

Incorporate 10-15 grams of tamarind, combine, and reduce off the range. Let the elements calm down.