Green Flat Beans Bhaji/Sabji
Chapti Sem ki Sabji
Mamta Gupta
This is another common variety of green beans common to India and other tropical countries. In UK, you can buy it from Bengali/Indian grocers. 'Tarka' or the tempering for the bhajies can be varied to your taste, using different seeds like black mustard seeds (rai) or carom (ajwain) or Panch Pooran or even fenugreek (methi seeds.
Serves 2
Ingredients
250-300 gm. green beans
1-2 tbsp. vegetable oil, I prefer mustard oil
1 level tsp. cumin seeds
1 pinch of asafoetida powder
1 small onion, peeled and sliced
1/2 inch piece of root ginger, peeled and shredded
2-3 cloves of garlic, peeled and crushed or finely chopped (optional)
1-2 dry red chillies, whole (optional)
1 level tsp. coriander powder
1/4-1/2 tsp. turmeric powder
1/2 tsp. chilli powder
1/2 tsp. salt, adjust to taste
1 tsp. lemon juice or 1/2 tsp. mashed mango or lime pickle
Instructions
Heat the oil in a wok. When hot, add cumin seeds and asafoetida powder.
When the seeds crackle, add whole chillies if used, and chopped ginger and garlic. Stir fry for 20-30 seconds until beginning to turn golden at the edges.
Add beans all the spices and salt, leaving the pickle out. Stir-fry for a minute or so.
Turn the heat down, cover and cook until tender, stirring from time to time.
Uncover and stir in the pickle well. Stir fry on high until beans look shiny and no liquid remains in the wok.
Serve hot with freshly made Parathas.
