Fansi Jeera Tamaterwala (Green Beans with Cumin and Tomatoes)

Café Spice Namaste, p. 99

2 tbsp oil

3-4 garlic cloves, finely chopped

1 onion, finely chopped

1 tsp cumin seeds, roasted and lightly crushed

¼ tsp ground red chili

9 oz slender green beans, trimmed

2 tomatoes, seeded and chopped

1 tbsp chopped fresh cilantro (optional)

Salt

Chaat masala or ground cumin, for serving

Lots of chopping with this one. Bring your vigor!

Heat the oil in a large frying pan, add the garlic, onion and cumin and saute for a minute or two over medium heat. Add the ground chili. 

I chose this for a night we had company specifically because I knew that it would smell impressive while it was cooking.

When the onion turns opaque, increase the heat to high and add the beans. Cook for 2-3 minutes, tossing them occasionally, then sprinkle with salt and add the tomatoes. Toss for a minute or so, then check the seasoning, add the fresh cilantro, if you like, and remove from the heat. It’s important not to let the beans overcook: they should be slightly crunchy. If water seeps out of them, it means the heat was too low.

Vegetables made delicious!

Sprinkle over some chaat masala or a little ground cumin before serving. 

My Rating: 4/5 "This was not the first time I've made this and it probably won't be the last. It's one of the recipes that taught me not to hate veggies, because in the right combination and with the right spices these fresh, crunchy guys can be one of the best things that happen to your dinner. Enjoy!"