|
Ingredients
|
Quantity
|
|
Oil
|
1/3 cup
|
|
Black mustard seeds
|
2 tsp
|
|
Chopped onions
|
1 cup
|
|
Grated ginger root
|
2 tsp
|
|
Serrano chillies – finely chopped
|
2
|
|
Green beans – cut in ½” pieces
|
2 pounds
|
|
Turmeric
|
½ tsp
|
|
Curry leaves
|
2 springs
|
|
Dashes sugar
|
1
|
|
Lemon juice
|
2 tsp
|
|
Freshly grated coconut
|
|
|
Mint leaves
|
|
|
Cilantro leaves
|
|
Heat oil in nonstick skillet over medium heat. Add mustard seeds.
Cover and fry until seeds cease popping, about 1 minute.
Add onions, ginger and chillies and saute until onions are
slightly browned, 2 to 3 minutes. Add green beans, turmeric, curry leaves and
salt to taste and stir well. Lower heat. Cover and cook until beans are
tender-crisp, about 5 minutes. Add sugar and sprinkle with lemon juice.
Turn into serving bowl and garnish with coconut, mint and cilantro
leaves.
