I have green beans on my list of ‘must-eat’ twice a week, so I find innovative ways of incorporating it into dishes. I chop up a batch into small pieces and pop them in the freezer, ready to use at any time.
1 small bag of green beans (mine were out of the freezer, so assuming I had a full bag when I chopped them!) or 2 cups when chopped
1 medium sized onion, finely chopped
2 green chillies, finely chopped (adjust to taste)
1 inch piece of ginger, minced
2 cloves garlic, minced
1 tsp cumin seeds
1 tsp turmeric powder
2 tsp coriander powder
1 tsp amchoor (mango) powder
red chilli powder (to taste, optional)
1 tsp garam masala
1 tbsp sesame seeds
1 tbsp chopped fresh coriander leaves
1 tbsp cooking oil – I used cooking spray, and added water as/when needed to cook down the onions
Toast the cumin seeds in a pan until they are fragrant. Add the onions, and using a couple of squirts of cooking spray start to saute them. Sprinkle some water, from time to time to help cook them till they are soft and translucent. Add the ginger, garlic and green chillies. Continue cooking and add the spices, followed by the green beans.
Continue to cook the on medium heat, stirring from time to time. Since I used the frozen ones, there was plenty of moisture in there for me to continue cooking like this. If I was cooking from fresh, I would have reduced the heat, covered the pan and it cook on low heat for a few minutes or until the beans had cooked through.
Stir in the sesame seeds in the last few minutes of the cooking along with the fresh coriander leaves. Serve hot sprinkled with some fresh coriander leaves or slivers of ginger.