This is great!
I’m climbing a beanstalk and stealing a goose that’ll lay golden eggs for me the rest of my life.
And then Reality hits!
I’m standing in my kitchen (not a giant’s glorified castle)…and cooking green beans.
Since, neither you nor I will be climbing a beanstalk that’ll lead us to fortune, anytime soon, we should stick to cooking green beans.
Follow the steps below if you would like to learn how to make spicy green bean curry.
No one gave me magic beans to grow a beanstalk in my backyard and neither do I have a garden, therefore, I traveled to the local grocery store and bought the green beans.
- 1 packet green beans
- 1 medium-sized onion
- 1/2 cup oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 table-spoon salt/red chilli powder/turmeric powder
- 1 table-spoon ginger garlic paste
- 1/4 cup curry leaves
- half cup coriander
STEPS TO FOLLOW:
- Wash green beans and cut into small pieces
- Pour oil into a pan
- Once oil turns hot, add teaspoon cumin seeds and black mustard seeds (if you close up on the pink spoon above, you’ll see it’s from Baskin Robbins. No I didn’t steal it, the employee gave it to me, and because of it’s cuteness I kept it as a spice spoon)
- Add curry leaves and coriander
- Cut onion and add to pan
- Add Turmeric and mix well (I love my wooden spoon)
- Cook for 10 minutes on medium heat
- Add green beans and mix for 5 minutes
- Add ginger garlic paste, salt, and red chilli powder
Add 1/2 cup water and let beans cook on medium heat
- Now…go play a harp if you have one…and if you don’t then go listen to something soothing
- Once all the water gets absorbed, mix for 5 minutes on high heat
- Transfer into a presentable dish and enjoy
Share the yummy green bean curry with the giant of your home… who will most likely come looking for you when he/she smells the aroma of this dish!
If you have a beanstalk that reaches the sky or come across magic beans in the future…do share. 🙂