Di’s Spicy green beans
Serves 4 as a side dish
For those of us who love fresh green beans but sometimes get tired of steaming them once again, here is a dish that will spice things up a bit. Adapted slightly from Charmaine Solomon’s recipe,’Same Ka Bhaji’ in The Complete Asian Cookbook, these spicy beans are a great accompaniment to your favourite meat or fish dishes or just serve them with steamed rice and pappadams.
- 1 tblsp vegetable or rice bran oil
- 1 medium onion, finely chopped
- 1 large clove garlic, finely chopped
- 1 tsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp ground turmeric
- ½ tsp chilli powder (optional)
- 1 tsp salt
- 1 large very ripe tomato, finely chopped
- 350g fresh green beans
- Squeeze of lemon juice
- Trim beans and cut into bite-size pieces. Heat the oil in a deep frypan to medium low and fry the onion, garlic and ginger until onion has softened and turned golden.
- Add garam masala, turmeric, chilli powder and salt. Cook for 2-3 minutes, stirring constantly. Add chopped tomato and cook, stirring, until tomato turns to pulp and most of the liquid has evaporated.
- Add the beans and stir well. Partially cover the pot with a lid and cook until beans are just tender but still retaining their bright green colour. Remove from the heat and stir in lemon juice to taste. Serve hot or at room temperature.