Pair these wonderful green beans with a cooling raita or plain yogurt; serve hot with favorite bread/roti, paratha, or steamed basmati rice with protein of choice – legumes/daal, tofu, chicken, beef, etc.
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.