Summary

Ingredients

• 200 g beans, fresh reens
• 1 onion (s)
• 5 mushrooms
• 0.5 ½ chilli pepper (s)
• 1 piece (s) ginger root, approx. 3 cm long
• 2 tomato (s)
• salt
• turmeric
• 2 tablespoon oil, or ghee
• parsley, or coriander greens

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Instructions

1. Wash the beans, briefly break off the ends and cut the beans in half lengthways. Peel and halve the onion and cut into thin rings. Wash the desired amount of chilli, cut in half and cut into rings (in Nepal this is not pitted, which makes it considerably hotter).
2. Peel the ginger and chop it into small pieces or cut into thin slices. Clean the mushrooms and cut them into slices. Wash the tomatoes and cut into pieces.
3. Heat the oil in a pan, fry the chilli and ginger lightly in it, add the onion and let it become translucent. Now add the beans, season with turmeric and fry briefly. Add the mushrooms, mix in the tomatoes and a dash of water. Simmer with the lid closed until the beans are cooked through and everything has boiled down like a chutney. If there is still water in it, continue to cook without the lid, stirring, until it has evaporated.
4. At the end, season the dish with salt and turmeric again and serve with rice and sprinkle with parsley or fresh coriander if you like.