Long beans and little gourd in olive oil

Long beans a handful, break into 3 cm length, little gourd a handful, sliced lengthwise into 4, sprinkle salt to taste and steam for five minutes.
Shallots a handful, thinly sliced, olive oil 1 tbsp., curry leaf a sprig
Heat oil in a pan, drop in curry leaves and shallots, sauté till tender, add steamed veggies, sauté till
tender. Adjust salt. Serve with rice, yogurt and mango pickle.