Name: Green bean curry
Total time: 25 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 tbsp vegetable oil; ½ tsp black mustard seeds; ½ tsp cumin seeds; 4 curry leaves; ½ tsp black onion seeds; ¼ tsp asafoetida; 4 ripe vine tomatoes chopped; ½ tsp turmeric; ½ tsp ground coriander; ½ tsp ground cumin; ½ tsp chilli powder; 350g green beans; cooked rice or dahl to serve

a metal pan containing green beans and tomato with a bowl of rice on a stone background

4 tbsp vegetable oil
½ tsp black mustard seeds
½ tsp cumin seeds
4 curry leaves
½ tsp black onion seeds
¼ tsp asafoetida
4 ripe vine tomatoes
chopped
½ tsp turmeric
½ tsp ground coriander
½ tsp ground cumin
½ tsp chilli powder
350g green beans
cooked rice or dahl
to serve

Method

step 1
Heat the oil in a frying pan over a medium heat and, once hot, sizzle the mustard seeds, cumin seeds and curry leaves for a few seconds until they start to pop. Add the asafoetida and tomatoes, and cook for 10 minutes until the tomatoes start to break down and the oil starts to rise around the sides of the pan.
step 2
Add the ground spices and cook for 1-2 minutes, then add the beans and 150ml of water. Season well and simmer, uncovered, for 5-8 minutes or until the beans are tender and the sauce has thickened. Season well before serving with rice or dahl.