Water - 1/2 cup
Ground coriander - 1 tsp
Salt - 1 tsp
Sugar - 1 tsp
1. Heat the ghee or oil-butter mixture in a large heavy-bottomed frying pan over moderate heat. When it is hot but not smoking, add the mustard seeds, cumin seeds and chilies and fry until the cumin seeds darken and the mustard seeds pop and turn gray.
2. Add the beans and stir-fry for 2-3 minutes. Pour in the water, cover tightly and cook for 10-12 minutes r until the beans are tender crisp.
3. Uncover, raise the heat and add the remaining ingredients. Raise the heat and boil until the water evaporates and the beans sizzle in the seasoned ghee or oil.