This is a delicious side dish that I made within minutes. The great thing is that it can served with any protein or a rice dish. One of my favorite cuisines is South Indian food- I love the different spices used in these dishes including mustard seeds and curry leaves. I especially love the combination of the two. It creates an amazing, earthy flavor.
For this one, I paired the mustard seeds with the curry leaves and I also added some shallots and ginger.
I had a pack of green beans and I decided at the very last moment to make this dish. I was trying to replicate the vegetables I usually eat at South Indian restaurants which are very different than the ones I grew up with. I was out of grated coconut, which is a very popular addition as well. If you have it, definitely add it to this dish- it will be amazing.
I quickly sauteed the green beans with the spices and before I knew it, they were done. I finished the dish off with a squirt of lemon juice- that was it.
I had some chicken and rice to go with the delicious veggies- really good- try it…
- 1 pound green beans, trimmed and cleaned
- 1 tablespoon extra light olive oil
- 1 teaspoon mustard seeds
- 7 to 8 curry leaves
- 2 medium shallots, chopped
- 1-inch ginger, grated
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- Juice on one lemon
Heat the oil in a large frying pan. Add the mustard seeds and curry leaves and sauté for 20 seconds. Add the shallots and ginger. Saute on medium heat for 3 to 4 minutes. Add the green beans and mix well. Add the salt, coriander and cayenne pepper. Cover for 5 minutes to cook. Take lid off and check for seasonings. Turn heat off and sprinkle the lemon juice and serve.