Fresh beans are stringed and chopped into inch long pieces. The beans are then pressure cooked and finished in onion tomato masala. Serve fresh beans with garam masala over plain steamed rice or over roti.
Makes: around 4 Servings of Fresh Beans with Garam Masala.
Fresh Beans 2 Cups (Chopped)
Tomato 1 Small
Onion 1 Small
Garam Masala Powder 1 tsp
Ginger Garlic Paste 1 tsp
Red Chili Powder 1/2 tsp
Cilantro few Leaves
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, string the beans and divide each bean into two exposing the seeds.
Chop the divided beans into around inch long pieces.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Wash and finely chop the cilantro leaves.
Pressure cook the chopped beans with a pinch of salt and splash of water for around 2 whistles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and ginger garlic paste.
Fry till onion turns translucent, add chopped tomato and salt.
Fry till tomato turns soft, add cooked beans, garam masala powder and red chili powder.
Fry on low flame for around 5 minutes or until most of the moisture is gone.
Stir in chopped cilantro and remove from heat.
Serve fresh beans with garam masala over plain steamed rice or over roti.
Notes: Make sure beans are cooked well or cook covered in the pan till done.
Suggestions: Adjust spice with red chili powder.
Variations: check other variations with fresh beans here.
Other Names: Fresh Beans with Garam Masala.