Masala Beans Curry

CURRY450 g frozen peas and fresh beans Marsala (if you are using fresh beans, sliced ​​finely)
3 tablespoons oil 1 teaspoon mustard seed
Fenugreek seeds 1 teaspoon dried red pepper 2 (optional)
4 curry leaves broken or almost 3

1 teaspoon 1/2 chili powder
2 sprigs of curry leaves
January 2 onion, chopped
1 teaspoon salt 1/2
Of water 1/4 cup
Milk 1/2 cup

How to

1. If you are using fresh beans, slice them thinly. Heat oil in a frying pan.

2. Use of fenugreek seeds and leaves and add mustard, curry, dried red pepper (if any).

3. Stir over medium heat, cook beans and then add slices for about 20 minutes stirring occasionally.

4. Add the chopped onion, cook for about 10 minutes. Add the chili powder and stir until incorporated. Add the salt and water on the lid and cook over medium heat for about 10 minutes.

5. If Bean is cooking, add the milk over low heat, simmer about 5 to 10 minutes until the curry is dry appearance. Serve with rice