Heat oil in a pan. You can use peanut oil or sunflower oil. Add carom seeds (ajwain) and let them splutter.
Then add the ginger+garlic+green chili paste.
Sauté for a few seconds till raw aroma of ginger and garlic goes away.
Now add the chopped potatoes and asafoetida (hing).
Mix and sauté potatoes for about two minutes on low to medium-low heat.
Then add chopped sem or papdi beans.
Next add turmeric powder, red chili powder, cumin powder and coriander powder.
Mix well.
Add ½ cup water and mix again.
Simmer on medium low heat till the water comes to a boil.
Then add fresh grated coconut, white sesame seeds and chopped coriander leaves.
Season with 1 teaspoon salt or add as required. Also add 1 to 2 teaspoons sugar or add as per taste.
Mix very well.
Cover the pan and simmer veggies on a low to medium-low heat.
In between check the veggies and stir them.
If water dries up and potatoes are not cooked, then add more 2 to 3 tablespoons water or as required.
Cover pan and simmer till the potatoes are tender and cooked.
Once the potatoes are cooked and tender, if there is any water left, then cook without lid till all the water evaporates.Once the sabji is done, add add 1 teaspoon lemon juice. Stir and check taste. Add some more lemon juice if required.
Lastly add 1 to 2 tablespoons chopped coriander leaves and mix.
Serve Sem ki Sabji with roti, phulka or bhakri.