4 tbsp. canola oil
2 onions, finely diced
a couple pinches of onion seeds
3 potatoes, cut into ¼ inch pieces
125 grams (4 oz) green beans, cut into 1 inch lengths
2 fresh red chilies, seeded and finely sliced

Spice paste
3 tbsp. sesame seeds
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ginger pulp
1 tsp. garlic pulp
1 tsp. chili powder
1 tsp. salt
1 tbsp. lemon juice

For spice paste, reserve 1tbsp. sesame seeds. Place the remainder in a spice grinder or mortar and pestle and roughly grind to a somewhat fine paste. Put the powdered sesame into a bowl and mix to a paste with the other ingredients. Set aside. Meanwhile, dry roast the reserved sesame seeds. Place a frypan over medium high heat and once hot place the sesame seeds in it. Heat and occasionally stir until the beans are lightly toasted and have just changed a bit in colour as well.

Heat the oil in a sauté pan and fry the onions with the onions seeds over medium high heat until they are soft and golden brown (about 5 minutes).

Pour in the spice paste, lower the heat and fry for a minute or so. Add the potatoes and a ¼ cup water and cover the sauté pan. Let cook for about 5 minutes or so, occasionally stirring, until the potatoes are almost cooked through. Add the green beans and cook for another few minutes where the beans and potatoes are fully cooked. Stir in the chilies, if using, and adjust seasoning if needed. Serve garnished with toasted sesame seeds.