Note – if you want to use okra, they need to be added a bit earlier than beans.

• 30 g sesame seeds, toasted
• 2 tblsp ghee
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 10 curry leaves, a couple of tblsp if they are dried and crumpled
• 3 large garlic cloves, chopped
• 400 g potatoes, scrubbed, each cut into six wedges
• a packet of beans from the freezer
• 1 tsp chili flakes
• 1,5 tsp tamarind paste
• 0,5 tsp ground turmeric
• Salt and black pepper

Sizzle the cumin and mustard seeds as well as the curry leaves in the oil, stirring until the seeds start to pop. Add the garlic.

Then add the potatoes, browning them for a couple of minutes, add a splash of water and cook for about ten minutes, covered. Add the beans, and if the potatoes stick to the bottom also another splash of water. Cook for a couple of minutes.

Add chili flakes, tamarind, turmeric, salt, black pepper and sesame seeds. Stir, cover, and cook until the potatoes are tender.