Ghee, as necessary 1 tb Onion, chopped

1 pn Asafetida

1 ts Black mustard seeds

1/2 ts Ginger, grated

1 pn Garam masala

1 pn Green mango powder

1/2 ts Salt

1/2 ts Cayenne

4 tb Mung beans, presoaked

1 tb Cilantro, chopped

1 ea Recipe pastry dough

Water to bind Heat 2 tb ghee in a skillet over low heat. Saute the onion, asafetida, mustard seeds & ginger until the onion is golden brown. Stir in garam masala, green mango powder, salt & cayenne. Mix thoroughly. Add beans, cover the pan & cook over moderate heat for 10 minutes until the beans are tender. Stir in cilantro & remove from heat. Divide into 8 portions. Brush one half moon of pastry with water & fold into a cone. Fill each cone with 1 portion of filling & seal the top. Repeat with remaining pastry. Heat enough ghee in a wok or large skillet to deep-fry 4 samosas at once. When very hot, deep-fry the samosas for a few minutes until golden-brown on both sides. Remove from heat & drain well before serving.