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Ingredients
The Tadka
- 2 tbsp Ghee
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 6-8 dried curry leaves
- 1 small onion finely chopped
- 1-2 cloves garlic minced
- 1/2 inch piece ginger root minced or grated
- 1/4 tsp turmeric powder
- 1/4 tsp kashmiri red chili powder
- 3/4 tsp coriander ground
- 1 pinch salt
- cayenne pepper to taste
The Vegetables
- 2 cups green beans cut into 1-inch pieces
- 1 cup tomatoes chopped
- garam masala to taste
The Garnish
- dry roated peanuts chopped
- cilantro chopped
Ingredients
The Tadka
The Vegetables
The Garnish
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Instructions
- Heat ghee in a skillet over medium-high heat. Add mustard and cumin seeds; let them sizzle and pop for a few seconds (be careful not to burn).
- Add curry leaves, onions, garlic and ginger, cooking and stirring often until the onions soften and turn golden, about 10 minutes or so.
- Add the turmeric, Kashmiri red chili powder, coriander, a pinch of salt, and cayenne pepper to taste.
- Add the green beans and tomatoes, mixing to coat the vegetables with the spices. Cover and cook over medium-low, stirring occasionally, until the green beans are tender and the tomatoes are very soft.
- Sprinkle the top with garam masala and mix well. Taste, adding more salt and/or spices, if desired.
- Garnish with peanuts and cilantro.
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