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.
THE TADKA
2 tbsp Organic Grassfed Ghee*
1 tsp Organic Brown Mustard Seeds*
1 tsp Organic Cumin Seeds*
6-8 Organic Dried Curry Leaves*
1 small onion finely chopped
1-2 cloves garlic minced
1/2 inch piece ginger root minced or grated
1/4 tsp High Curcumin Turmeric Powder*
1/4 tsp Organic Kashmiri Red Chili Powder*
3/4 tsp Organic Coriander,* ground
1 pinch Himalayan Pink Salt*
Organic Cayenne Pepper* to taste
THE VEGETABLES
2 cups green beans cut into 1-inch pieces
1 cup tomatoes chopped
Organic Garam Masala* to taste
THE GARNISH
dry roated peanuts chopped
cilantro chopped
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.
