I love to eat this simple dish from North India with a dal, such as the Nepalese Black-eyed Peas with Potatoes and Bamboo Shoots, rice, and a yogurt relish. It may also be served with a Western meal.
Beans in India are generally fully cooked and rarely crisp. They absorb the spices much better this way. If you wish to steam the beans instead of parboiling them, as I have done here, do so for about 12 minutes.
SERVES 4
• 1 lb. green beans, topped, tailed, and cut into 1-inch pieces
• 2 tablespoons olive or peanut oil
• Generous pinch of ground asafetida
• ½ teaspoon whole cumin seeds
• 1–3 fresh hot green chilies, finely chopped
• 2 teaspoons peeled and finely chopped fresh ginger
• ¾ teaspoon salt, or to taste
• 1 teaspoon ground coriander
1. Plunge the beans into a saucepan of rapidly boiling water and cook them for about 5 minutes, or until crisply tender. Drain and set aside in a strainer or colander set over a bowl.
2. Put the oil in a medium-sized frying pan set over medium-high heat. When it is hot, add the asafetida. A few seconds later, add the cumin seeds and let them sizzle for a few seconds. Take the pan off the heat and add the chilies and ginger. Stir a few times. Put the pan back on the heat, turning it down to medium-low.
3. Add the beans, salt, and coriander, then stir and cook for 2–3 minutes. Add 2 tablespoons of water, cover, lower the heat, and cook very gently for another 5 minutes.
