Green beans are in season pretty much all year round but the peak is between May through September.
According to Organic Facts , the health benefits of green beans include a reduced risk of heart diseases and colon cancer, as well as controlled diabetes. They provide a boost to the immune system and contribute to the elimination of harmful free radicals.
These nutrient-packed beans also provide benefits to your eyes and bones, while regulating your digestive processes. They have also been shown to reduce the risk of birth defects for pregnant women. This low-calorie dietary choice is great for acquiring vitamins and minerals without adding any unwanted pounds.
When buying green beans, select brightly colored, unblemished green and wax beans with smooth pods that are crisp enough to snap when bent in half. Slender pods indicate tenderness. Refrigerate unwashed beans in a perforated plastic bag for up to 5 days. For maximum crispness, it’s best to use the beans within 2 days of purchase.
14oz/400g green beans, chopped
1 medium onion, chopped fine
2 tomatoes, chopped fine
1/2 bunch cilantro leaves, chopped fine (optional)
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder (or to taste)
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
Salt, to taste
3 tbsp oil
Heat a large pan over medium heat.Once hot, add the oil allowing it to heat well.Next add the cumin seeds and cook, stirring till they stop spluttering.Add the chopped onions and mix well, allowing it to cook for 2-3 minutes or until golden-brown.Once the onions have browned lightly, reduce heat to low and add the ginger-garlic paste.Mix well and cook for one minute continuing to cook on low flame.Next add turmeric powder, red chili powder, cumin powder, coriander powder and mix well, allowing it to cook for about a minute till the raw smell of the spices dissipates, stirring occasionally.Now add the green beans and mix well.Add salt as per taste and mix well, cooking on medium flame for about two minutes, stirring occasionally.Cover and cook for 6-8 minutes, stirring occasionally so that the beans don’t burn.Next add the chopped tomatoes and mix well.Cover and cook on a low flame till the tomatoes are pulpy, approximately 8-10 minutes, stirring occasionally.Reduce the flame to low once again and add the garam masala and mix well.Continue to cook for another minute.At this point, if using, add the chopped cilantro, turn off the flame and mix well.Enjoy hot with rotis or paranthas.