BOMBAY CAFE GREEN BEANS WITH ONIONS AND TOMATO
Source: The Bombay Cafe by Neela Paniz
Servings: 6-8

The green beans common in India resemble Blue Lake beans and they are almost always chopped into small pieces before cooking so that they can be scooped up with bread at a meal. In Indian cooking, vegetables are always cooked until quite tender; this way, they absorb the flavors of the spices in which they simmer.

3 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
1 medium onion, chopped
1 (1-inch long) piece ginger, peeled, and finely chopped
2 green Serrano chiles, finely chopped
2 medium tomatoes, chopped
1/2 teaspoon cayenne pepper
1 1/2 tablespoons ground coriander
1 1/4 pounds green beans, ends trimmed, and chopped into 1/4-inch pieces
1/2 teaspoon salt (or to taste)
Fresh cilantro (for garnish)

Heat a wok over medium-high heat and add oil. Add cumin seeds, onions, ginger, and chiles and saute about 3 to 4 minutes, until onions brown slightly on their edges.

Mix in the tomatoes, cayenne, and coriander and stir-fry for 1 to 2 minutes.

Add the green beans, stir-frying for another 2 to 3 minutes.

Add the salt and reduce the heat to low. Cover and simmer about 20 minutes, or until the beans are firm but tender.

Serve immediately, garnished with cilantro.