Another of the Ramessur family favourites! My Mum and Dad would nearly always make this with the spinach with garlic & ginger dish I posted before. We used to have it as a side with curries. It’s simple and relatively un-spiced allowing it to compliment the main curry dish better.
200g washed, fine green beans – it’s time consuming, but I like to slice them in half lengthways. You can use a bean slicer to speed this up a bit.
1 onion, finely sliced
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon black mustard seeds
1-2 dried red chilli – leave whole and unbroken or break in half and remove the seeds
1 tablespoon of rapeseed oil
In a wok or large pan, fry the onion, garlic and ginger until soft but not brown. Add the chilli and the mustard seeds. The seeds will begin to pop and spilt after a minute or so; at this point throw in the beans and turn the heat up. Toss the beans about in the onion, garlic and ginger. Add a a small splash of water to allow the steam produced to help soften the beans a little. If you are using a wok on a high heat, you can let the beans form a little charring to imbue a smokey note to the finished dish.
Remove the beans from the heat before they become too soft – they are best with a little crunch I think.