Seam, Potato, and Peas Chahkee

Ingredients

• 20 pieces Seam beans, cut into thirds (Seam is a type of flat bean; substitute with flat beans or green beans if unavailable)
• 4 medium New potatoes, quartered (About 1 pound total)
• 1 cup Green peas, shelled (Fresh or frozen; quarter seer equals approximately 1 cup)
• 3 tablespoons Mustard oil (One chittack and a half; substitute with vegetable oil if mustard oil unavailable)
• 4 teaspoons Onions, ground or finely minced (About 1 small onion)
• 1 teaspoon Ground red chili powder (Adjust to taste)
• 0.5 teaspoon Ground turmeric
• 0.25 teaspoon Ground garlic or garlic paste (About 1 small clove)
• 1.5 teaspoons Salt (Adjust to taste)
• 1 cup Water

Instructions

1. 1Cut each seam bean into three pieces and place in a bowl of water. Quarter each potato and place in water. Shell the peas if using fresh. Wash all vegetables thoroughly, then transfer to a colander to drain completely.
2. 2Heat the mustard oil in a large pan or kadhai over medium-high heat. Allow the oil to heat until it bubbles well and begins to smoke slightly, then reduce heat to medium.
3. 3Add the ground onions, ground chilies, ground turmeric, and ground garlic to the hot oil. Fry the spice mixture, stirring constantly, until it turns quite brown and aromatic, about 5-7 minutes. Be careful not to burn.
4. 4Add the drained seam beans, potatoes, green peas, and salt to the pan. Stir well to coat all vegetables with the spice mixture. Fry the vegetables, stirring frequently, for about 5 minutes until they begin to soften slightly.
5. 5Add the water to the pan and stir well. Bring to a boil, then reduce heat to low. Cover and allow the curry to simmer gently until all vegetables are completely tender, about 20-25 minutes. Stir occasionally to prevent sticking.
6. 6Once vegetables are tender and the curry has thickened to desired consistency, remove from heat. Taste and adjust salt if needed. Serve hot with rice or flatbread.