Green bean curry

This is a perfect main or part of a spread, adapted from Laxmi Khurana’s An Indian Housewife’s Recipe Book. You can use frozen beans, but use fresh while they're at their best in the summer to add crunch

Ingreadient:

• 4 tbsp vegetable oil
• ½ tsp black mustard seeds
• ½ tsp cumin seeds
• 4 curry leaves
• ½ tsp black onion seeds
• ¼ tsp asafoetida
• 4 ripe vine tomatoes, chopped
• ½ tsp turmeric
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp chilli powder
• 350g green beans
• cooked rice or dahl, to serve

Directions :

1. Heat the oil in a frying pan over a medium heat and, once hot, sizzle the mustard seeds, cumin seeds and curry leaves for a few seconds until they start to pop. Add the asafoetida and tomatoes, and cook for 10 minutes until the tomatoes start to break down and the oil starts to rise around the sides of the pan.
2. Add the ground spices and cook for 1-2 minutes, then add the beans and 150ml of water. Season well and simmer, uncovered, for 5-8 minutes or until the beans are tender and the sauce has thickened. Season well before serving with rice or dahl.