Start by removing the fibrous strings, trimming the ends of the beans.
Dice the beans into smaller, manageable pieces.
Now, let’s move on to the cooking process:
Place the diced sword beans in a saucepan and add some water. Boil them for 7-8 minutes.
After boiling, strain off the water.
Heat 1 tsp of oil in a pan.
Add 1/4 tsp of fenugreek seeds and 1 tsp of cumin seeds, then mix them.
Introduce 7-8 diced green chilies and sauté them.
Follow with 2 tbsp of sesame seeds and continue frying.
Transfer these ingredients to a separate plate.
Heat another teaspoon of oil in the same pan.
Add the cooked sword bean pieces and fry them for 2-3 minutes, allowing them to change color.
Add 2 diced tomatoes and mix them in.
Sprinkle 1/2 tsp of salt and cook until the tomatoes become soft.
Finally, add curry leaves and fry for a minute.
Incorporate 10-15 grams of tamarind, mix, and cut off the stove. Let the ingredients cool down.
