Green Bean and Tomato Bhaji
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.
Ingredients
The Tadka
  • 2tbsp Ghee
  • 1tsp brown mustard seeds
  • 1tsp cumin seeds
  • 6-8 dried curry leaves
  • 1small onionfinely chopped
  • 1-2cloves garlicminced
  • 1/2inch piece ginger rootminced or grated
  • 1/4tsp turmeric powder
  • 1/4tsp kashmiri red chili powder
  • 3/4tsp corianderground
  • 1pinch salt
  • cayenne pepperto taste
The Vegetables
  • 2cups green beanscut into 1-inch pieces
  • 1cup tomatoeschopped
  • garam masalato taste
The Garnish
  • dry roated peanutschopped
  • cilantrochopped
Instructions
  1. 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).
  2. Add curry leaves, onions, garlic and ginger, cooking and stirring often until the onions soften and turn golden, about 10 minutes or so.
  3. Add the turmeric, Kashmiri red chili powder, coriander, a pinch of salt, and cayenne pepper to taste.
  4. 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.
  5. Sprinkle the top with garam masala and mix well. Taste, adding more salt and/or spices, if desired.
  6. Garnish with peanuts and cilantro.