Green Beans Curry

Ingredients

• 5 cups green beans (french beans, string beans), cut into 1-inch pieces
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds (rai)
• Asafoetida powder, a pinch
• 1/2 tsp turmeric powder
• 2 red chillies, broken into a few pieces
• Salt to taste
• 4-5 tsp vegetable oil
• 1 tbsp cilantro (coriander leaves), chopped, for garnish
• 1 tbsp coconut, freshly grated or dried

For Masala

• 2 tbsp sesame seeds
• 4 tbsp peanuts, roasted and peeled
• 4-5 red chillies (adjust to taste)
• 2 tbsp coconut, dried

Preparation

1. For the masala powder, heat a small pan and dry roast the sesame seeds until aromatic, making sure they don't burn. Remove in a bowl and let cool. Roast the peanuts, if not already roasted. Roast the red chillies and let cool.
   
   
2. In a small grinder, grind all these ingredients into a coarse powder and set aside.
   
   
3. Place the beans in a microwave-safe bowl, add the beans. Sprinkle a little water and rub salt over the pieces, and cook in the microwave for about minutes or until tender.
   
   
4. Heat the oil in a wide skillet. Add the mustard seeds and cumin seeds and fry until they start to pop. Add the asafoetida and red chillies and fry for a few seconds. Add salt as needed and cover and cook for 2 minutes.
   
   
5. Sprinkle 3 tbsp of the masala powder and saute on medium-high heat for 2 minutes.
   
   
6. Add the coconut and stir the green beans curry for a few seconds.
   
   
7. Stir in the cilantro leaves and remove from heat.
   
   
8. Serve the green beans curry with plain rice.
   

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