Rec credit: ruhana ebrahim
1 onion (sliced)
2 tablespoon oil
3 handfuls gwareen
1 teaspoon salt
1 teaspoon dhana Jeeru (Cumin) powder
1⁄4 teaspoon turmeric powder
1 teaspoon ground garlic
1⁄2 teaspoon ground green chillies
Water as needed
Cut off sides and tips of beans. This is so when the beans cook, the strings on the sides do not come off whilst cooking.
Give beans a quick boil till slightly softened.
Braise onion in oil.
Add spices, chillies and garlic.
Add beans. Mix together and add 1 cup water.
Cook on medium heat, adding water as needed to cook beans till tender.
Serve with roti.