Description This is a simple, delicious Marawadi-style preparation. For the best results, use locally grown, vividly green beans that break with a “snap.” If using standard supermarket beans, ensure you remove any strings down the side of the pods.
Time & Yield
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Preparation time: 10 minutes
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Cooking time: 15 minutes
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Serves: 4 to 5 people
Ingredients
Produce & Spices
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16 oz (455 g) Green beans, trimmed and cut into 0.25 inch (6 mm) pieces
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2 tsp Black mustard seeds
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1 tsp Cumin seeds
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0.25 to 0.5 tsp Crushed dried chilies
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1 tsp Ground coriander
Pantry & Dairy
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4 tbsp Ghee (or a mixture of light oil and unsalted butter)
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0.5 cup Water
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1 tsp Salt
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1 tsp Sugar
Instructions
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Temper the Spices Heat the 4 tbsp of ghee (or oil-butter mixture) in a large, heavy-bottomed frying pan over moderate heat. Wait until the fat is hot but not smoking. Add the 2 tsp black mustard seeds, 1 tsp cumin seeds, and 0.25 to 0.5 tsp crushed dried chilies. Fry these until the cumin seeds darken and the mustard seeds pop and turn gray.
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Sauté the Beans Add the cut green beans to the pan. Stir-fry them for 2 to 3 minutes to coat them in the spiced oil.
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Simmer Pour in the 0.5 cup of water. Cover the pan tightly with a lid and cook for 10 to 12 minutes, or until the beans are tender-crisp.
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Season and Finish Remove the lid and raise the heat. Add the 1 tsp ground coriander, 1 tsp salt, and 1 tsp sugar. Continue to boil over high heat until the remaining water evaporates and the beans begin to sizzle in the seasoned ghee. Serve hot.
Serving Suggestions
To complement this vegetable, consider serving it with:
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Savory Mashed Yam Patties with Chickpea
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Almond Sesame Sauce
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Bottle Gourd and Green Peas in Tomato Broth
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Buttered Steamed Rice
