You start with washing the beans and the potatoes. Peel the potatoes and cut them into medium-sized pieces. Cut off the upper and lower tip of the bean and remove the fiber from the sides of the beans as they will not get soft even after cooking.

Heat up the oil in a deep pan. When it is hot, add mustard, cumin, garam masala, coriander and turmeric into the pan. Stir the spices so that they don’t burn. When they are nicely roasted, add potatoes and beans into the pan and mix them with the spices.

It will take about fifteen minutes for the vegetables to get soft, depending on your pan and stove, but you need to stir from time to time. In the meantime you can wash the tomatoes and cut them into small pieces. When the vegetables are soft, you spread the mango powder on top, add the tomatoes and stir again. Now it will only take two more minutes and then, when the tomatoes are warm, your dish is ready!

Ayurvedic Benefits

Both, potatoes and beans, have similar effects on the doshas. While both of them increase vata, they also both pacify pitta and kapha. This means that this is a dish that will be beneficial for you when you have an excess of acidity and heat and the body or when you have too much mucus.