Heat the Oil: Place a kadhai (pan) on the stove and heat 1/2 ladle of oil.

Temper the Spices: Once the oil is hot, add the mustard seeds and let them crackle. Next, add the cumin seeds, 1/4 teaspoon of asafoetida (hing), and the curry leaves.

Sauté the Onion: Add the chopped medium onion. Stir and cook until the onion becomes soft and slightly golden. (Note: Adding onion is optional, but it enhances the flavour).

Add the Aromatic Paste: Mix in 1/2 teaspoon of the crushed ginger, garlic, and green chilli paste. Sauté well to remove the raw smell.

Cook the Tomato: Add the chopped small tomato and cook it down until it softens and blends nicely into the mixture.

Add the Masalas: Lower the flame to prevent burning. Add 1/4 teaspoon of turmeric powder, 1 1/2 teaspoons of Kanda Lasun Masala, and salt to taste. Stir the masala well.

Toss in the Beans: Add the 1/2 kg of chopped flat beans into the pan. Stir everything together on medium heat for about 2 minutes so that the spices coat the beans perfectly.

Steam and Cook: Turn the flame down to low. Cover the pan with a lid and let your Maharashtrian Ghevdyachi Bhaji Recipe cook in its own steam for 10 to 12 minutes. Check midway to ensure it isn't sticking to the bottom.

Final Touch: Once the beans are tender, you can mix in 2 to 3 tablespoons of roasted peanut powder for added crunch and thickness. Turn off the heat—your delicious vegetable is ready!