2 Cups chopped green beans – between 1/8 and 1/4 inch wide.
1 medium size onions – chopped
2 medium length hot green peppers – chopped
1/2 inch cube fresh ginger – minced
1/8 Cumin seeds
1/8 Black mustard seeds
1/8 teaspoon turmeric
1 / 2 medium size tomato – diced
2 Tablespoon Cilantro (optional)
1/4 cup vegetable/peanut/canola/corn oil
Prepare Green Beans:
Cut stems and ends of each green bean.
Cut beans – between 1/8 and 1/4 inch wide pieces.
Heat oil in a pan over medium high heat for a minute.
Add cumin seeds and mustard seeds, Stir.
A minute later or when seeds start to sizzle add garlic. Stir.
Add onion. Stir.
Add ginger. Stir.
Add turmeric. Stir.
Cover the pot and continue to fry the contents for 3 minutes. Stir occasionally.
Add tomato. Give a good stir and mix well cover the pot and cook for 2 minutes.
Add chopped green beans. Stir and mix well.
Lower the hear to low. Stir occasionally and mix well.
Heat the contents for another 3 minutes. Stir occasionally while heating the contents.
Garnish cooked green beans with cilantro.
Serve with Chapattis, Rice & Daal.
Actual cooking time: About 15 minutes after the preparation.