Ingredients:

• ½ lb string beans
• ¾ cup dry soy chunks
• 1 tablespoon canola oil
• ½ cup sliced red onion
• 3-4 garlic cloves
• 1 cup chopped tomato
• ¼ cup coconut milk
• 1 cup water
• 1 teaspoon chili powder
• ¼ teaspoon turmeric powder

Spice powder:

• 1 teaspoon coriander seed
• ½ teaspoon cumin seed
• ¼ teaspoon fennel seed

Method:

• Grind coriander, cumin, and fennel together into a  coarse powder and set aside.
• Add soy chunks to a bowl.  Add enough hot water to cover soy chunks  and cover and let stand for 10-15 minutes
• Wash and trim both ends of the beans.
• Cut them into 1 inch pieces.
• Slice onion and garlic thinly.
• Add oil to a covered saucepan and when hot, add onion and garlic and sauté until golden brown.
• Add chopped tomatoes, chili powder, and turmeric powder and mix well
• Add about 1 tablespoon water and cook on low flame  until tomatoes are cooked into sauce consistency.  If needed add little water at a time
• Squeeze out the water from soy chunks and cut them into small pieces if necessary
• Add beans, and soy chunks to the saucepan and add the spice powder and 1 cup water, coconut milk and cook on medium flame for about 15-20 minutes or the gravy has thickened
• Serve with rice.

Tagged: cumin, fennel, garlic, onion, soy chunks, String Beans