Shorshe diye Runner Beans/Runner Beans cooked in mustard sauce

I have been making these runner beans and sometimes stringless beans with shorshe bata here.And they do make a great side-dish.They do remind me of Sheem Begon shorshe that we used to prepare back home.
Recipe remains same for both the versions with the vegetables.

 I have used mustard powder in place of fresh mustard seed paste that I have made in bulk earlier. Click Here for the recipe.
You may add in some fried rui fish pieces for mach’er jhaal as well or some sliced brinjal with some boris/wadis for niramish version.

Shorshe Diye Aloo Runner Beans er Torkari
Recipe requirements

1 packet of runner beans/stringless beans or 250 gms
1 -2 medium size potatoes cut into long pieces
For the tempering
Pinch of panch phoron
1 tej patta
1 dry red pepper
1 tsp of turmeric powder
1-2 tsp of red pepper powder
2 tsp of mustard powder
2tbs of cooking oil
Salt as per taste
Method
Chop and cut the runner beans and potatoes.
Heat up a saucepan, add cooking oil (mustard oil is best), and add the panch phoron, dry red pepper, tej patta.
Now add potatoes, runner beans and fry for 2-3 mints at med-high.
Now add red pepper powder, turmeric powder and salt. Sprinkle little bit of water.
Fry all well for 5-7 mints. Add in aprox 2-3 tbs of water.
Add in mustard powder. Cover it and cook till the vegetables are evenly cooked. Serve with rotis or warm cooked rice.

Note
You can similarly prepare shorshe sheem begun.
You can use stringless beans also this way.
You may add some spicy urad wadis/boris for a niramish torkari and fried fish pieces for amish variations.

Happy Cooking Friends