This recipe was hearty, satisfying, rich tasting and also fairly easy and quick. I made mine a bit ahead of time and left it in the oven at low to steep in the curry sauce. Delicious!
from Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way by Miriam Kasin Hospodar
4 servings
STEP ONE
1 tablespoon minced fresh ginger
2 tomatoes, chopped
1 tablespoon ghee or oil
Pinch of hing (optional)
3/4 teaspoon brown mustard seeds
1 tablespoon minced fresh ginger
2 tomatoes, chopped
STEP TWO
1 teaspoon turmeric
3 cups (350 g) green beans, cut into 1/2-inch (1.3 cm) pieces
Salt
1/2 cup (120 ml) water
Chopped fresh cilantro (optional)
1. Heat the ghee or oil in a pot. Add the hing, mustard seeds, and ginger and saute over low heat until the mustard seeds "dance." Add the tomatoes and saute for a few minutes, stirring frequently, until they become mushy.
2. Stir in the turmeric, green beans, a sprinkling of salt, and the water. Cover and simmer until the beans are tender, 12 to 15 minutes. Adjust the salt. Sprinkle with chopped cilantro before serving.
VARIATION For heat, add 1 teaspoon or more black pepper in Step 3 or add cayenne or crumbled red chilies to the ghee or oil in Step 1.
