Take the beans and first of all pick the husks off the stems. Wash them all and then cut off a small piece from both sides of each husk. Cut them into small pieces.

Heat up the oil in a wok and when it is hot, add asafetida, mustard seeds, cumin and in the end turmeric. Stir the spices and let them roast a bit until they have developed their aroma. Now you can add the beans, mix them once with the spices and pour the water into the wok. Add a bit of salt which will help the beans cook fast. Stir and cover the wok with a lid.

In the next five minutes you will need to stir from time to time and you can check whether the water has vanished. Once it is gone, you can add coriander and garam masala. If you like to add tomatoes and change the dish a bit, this would be the right time to add them, in small pieces.

Stirfry the beans a bit more until they are fully soft. They should be ready after about five minutes. Check if they are cooked and if they are, take them out and serve them with rice and maybe a lentil dish. Enjoy!