Simple dish made with green beans, onions, tomatoes, spices and herbs. This is a easiest side to your rice or roti and it also tastes good on its own.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • ¼ teaspoon mustard seeds ((optional))
  • ¾ cup (1 medium) onions (fine chopped)
  • 2 to 3 garlic (cloves chopped)
  • 1 green chili ((slit, optional, skip for kids))
  • ¾ cup (1 large) tomato (chopped)
  • ½ teaspoon salt ((more to adjust))
  • ⅛ teaspoon turmeric
  • 250 grams (½ pound) green beans (fine chopped (young beans, rinsed & chopped))
  • 1 medium carrot (fine chopped (optional))
  • ¼ to ½ teaspoon garam masala
  • ¼ to ½ teaspoon red chilli powder ((cut down for kids))
  • 1 tablespoon coriander leaves (chopped to garnish)

Method

  1. Heat oil in a pan and add the mustard and cumin seeds. When they begin to splutter, add garlic, onions and green chilies.
  2. Saute on a medium heat until the onions turn transparent and lose the raw smell.
  3. Add tomatoes, salt and turmeric. Cook until they break down to a mush. If you want you may cover and cook.
  4. Add the chopped beans and carrot. Saute for 2 to 3 mins. Stir in the chili powder and garam masala. Saute for 2 mins and cook covered until the beans are tender, yet crunchy. If the pan is too dry splash little water as you steam them.
  5. Once the beans are tender, taste test and add more salt or spices if required. Sprinkle coriander leaves. Serve beans curry with rice, chapati or on its own.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.