Ingredients:
1 medium onions
2 medium potatoes
1/2 lb.. fresh green beans
1 tea. coriander powder
1 tea. salt
1 tea. of red pepper (optional)
1 tea. garam masala
1/2 tea. mango powder
2 tea. oil or clarified butter
Chopped cilantro as garnish.

Procedure:
Chop the onion finely and fry until pale gold on a slow fire.
Chop the potatoes into dice sized pieces. Set aside.
Cut the beans into roughly dice length also (this takes awhile and its tedious....thus the slow fire under the onions to give you time.)
Add the cut potatoes to the onions and saut� until golden (like hash browns).
Add the spices, stirring well to mix then immediately add the tomato. Saut� the tomato until it has released some of its juices.
Add the sliced beans and cover immediately. Cook covered until the beans are as soft as you like. Check to make sure they are not sticking. The tomatoes should add enough liquid, but if the subgee is too dry as it cooks, add water a tablespoon at a time. The subgee should be quite dry when its finished.
Sprinkle chopped coriander leaves (cilantro) over the top as a garnish, serve.