|1 lb Long Beans||1 tsp Jeera||Oil|
|1 large Tomato||3-4 Curry Leaves||Salt|
|1 pinch Hing|
|1 pinch Turmeric|
|1 tbsp Sambar Powder|
Cut the beans into 1-inch long pieces.
In a Kadhai, add 2-3 tsp oil and when hot, add the Jeera and let it splutter until dark.
Add Hing, Turmeric and the Kadhi Patta.
Add the beans and cook it on a medium flame occassionally stirring until half cooked.
Chop the tomatoes into 1 inch pieces and add them to the beans.
Add Salt and Sambar Podi.
Mix and cook for a minute and then add 2 cups of water.
Cover and cook on medium heat for another 10 minutes.
Season with Dhania and serve.