Green Beans Do Pyaza, a Bhaji (Dry Curry)
Sem do-pyaza Sabji
The word 'do-pyaza' means roughly double the amount of the onions normally used or a lot of onions. I tend to use approximately same amount by volume as the main vegetable, beans in this case. You can cook them either whole or chopped finely. Serves 4-6
200 gm. green beans of any type
200 gm. or 2-3 medium onions, peeled and thinly sliced.
2 cloves garlic (optional), peeled and chopped
1 inch piece ginger or 1 heaped tsp. grated
2 tbs. cooking oil, mustard oil gives a nice flavour
1 tsp. Panch Pooran or cumin seeds
A large pinch of asafoetida or hing
1/2 tsp. turmeric powder
1 heaped tsp. coriander powder
1/4 tsp. chilli powder (adjust to taste)
Salt to taste
1 tsp. hot lemon mango or chilli or garlic pickle, mashed or broken up with a fork.
1 medium tomato, cut into wedges, for garnish(optional)
Top and tail beanse, removing any threads if necessary. You can leave them whole if small or chop them as you like.
Heat the oil in a wok or kadhai.
Add panch pooran or cumin seeds and hing powder, seeds splutter.
Add ginger and garlic and fry for a minute or so.
Add beans, onions and all the spices.
Stir fry for a few minutes, reduce heat to low-medium and cook covered for 15 minutes or so. Beans and onions release some water during cooking, no additional water is usually required.
When beans are cooked, add the mashed up pickle and stir fry until all the water is evaporated and the beans looks shiny with oil.
Transfer to a bowl and garnish with tomatoes (optional).
Serve hot with Chapatties and dal.