Green Beans Simmered with Tomatoes
The spices used in this recipe are the same as those used in a blend common in Bengal, generally found under the name Panch Phoran.
Ingredients
- 2 Tbsp clarified butter
- 1 tsp brown mustard seed
- 1 tsp cumin seed
- 1 tsp fennel seed
- 1 tsp fenugreek
- ½ tsp nigella
- 3 shallots, sliced
- 1 Tbsp ginger, chopped
- 2 tomatoes, chopped
- 4 cups green beans, diced
- ½ tsp turmeric, ground
- ½ tsp black pepper, ground
- Salt to taste
Method
-
1
Heat coconut oil in a pot on medium. Fry whole spices until they begin to sizzle. Add remaining ingredients. Stir well and sauté for 1 minute.
-
2
Form a cone with the green beans in the pot. Cover and simmer on very low heat, 20-30 minutes, until the vegetables are cooked. Check occasionally to make sure the beans aren’t boiling or sticking. If needed, stir and reform the cone.
A variation of the Shafi's Steamed Beets from The Spice Trekkers Cook at Home
