Pressure-cook the beans in 1.5 cups of water with 1/2 tsp of salt for 6 minutes.
Cook until soft but not mushy.
Cut the capsicums into 2-cm pieces.
Soak tamarind in 1 cup of water and extract the juice.
Heat oil in a kadhai and saute the onion until pink.
Add the capsicum pieces and stir-fry for 2-3 minutes.
Add Madras curry powder and tamarind juice. Simmer on low heat for 5 minutes.
Add the cooked beans and salt.
Simmer for 3 more minutes.
Serve hot with steamed rice.
For the Madras curry powder: Roast all the ingredients without oil. Cool and powder. Store in an air tight container.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.