Indian long green beans, called Choli in Gujarati, are not easily available fresh here. You can use frozen choli available in Indian grocery stores or Chinese long beans.
Ingredients
1 bag of frozen choli (Indian long green beans), thawed
3 tablespoons olive oil
1 teaspoon mustard seeds
¼ teaspoon asafetida
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
1 teaspoon of salt or to taste
1 teaspoon sugar or golf ball size piece of jaggery
1 tablespoon chopped cilantro, for garnish
Water as needed
For Muthia (dumplings):
½ cup chickpea flour
1 tablespoon coarse bhakri flour or cream of wheat
1 tablespoon olive oil
½ teaspoon salt or to taste
Pinch of asafetida
¼ teaspoon turmeric
¼ teaspoon chili powder
½ cup thinly sliced ribbons of spinach
1 tablespoon yogurt or buttermilk
Water as needed
Directions
Make dough for Muthia: Combine two flours, oil, dry spices and salt in a medium mixing bowl. Add spinach and yogurt or buttermilk. Add water gradually and make soft dough (like dumpling dough). Set aside.
In a wok or a frying pan, heat oil on a medium-high heat. Add mustard seeds and let it sizzle. Add asafetida, turmeric and chili powder. Add choli and ¾ cups of water. Season with salt and let water come to boil.
Using two spoons drop small muthia (about 1 teaspoon in a shape of oval) in the water. Cover the wok or pan and let choli and muthia cook, about 10 to 12 minutes. Stir gently few times; add more water if shaak is too dry.
Uncover the wok or pan; add sugar, dhana-jeeru and stir. Let it cook for 2-3 minutes.
Garnish with cilantro and serve warm with Rotali or Paratha.
Recipe by Lovely Masala at http://www.lovelymasala.com/843-2/