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Bengal Beans (Kabli Chenna)

12 oz Bengal beans; rinsed and drained
4 oz Ghee
4 oz Cooking oil
1 md Onion
2 Cloves garlic
2 tb Fresh ginger
1 ts Coriander seed
1 ts Fenugreek seed
1 ts Ground turmeric
1 ts Ground cumin
1 ts Chili powder
2 tb Vinegar

Wash the Bengal beans well in plenty of water, put into a saucepan and add just enough water to cover them. Bring to the boil, reduce the heat and cover the saucepan with a tight-fitting lid. Simmer gently until the beans are just starting to become tender adding more water if necessary.

Heat the ghee or cooking oil in a heavy saucepan. Peel and finely slice the onion, garlic and ginger and fry them until they soften. Then add the coriander and fenugreek seeds and continue to cook for a further 2-3 minutes. Add the turmeric, cumin and chili powder. Stir well for another minute.

Drain the water from the beans and add the beans to the saucepan, turning well to ensure they are well coated with the spice mixture. Pour on the vinegar and continue to dry fry until the beans are completely cooked through.

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