Believe it or not this is one of my favorite vegetables. When I was in Pakistan last year and a few months ago, I ate this a lot. I have a sister in law that is Afghani who would make this for me. I would guess what she put in it and then later came up with what I put in it.
However In Pakistan they do not have frozen vegetables. Mostly everything is fresh. The green beans over there take longer to cook on a stovetop and a pressure cooker was used for making them. We are going to do away with pressure cooker recipes today and just do the regular stovetop method.
If you are using fresh green beans it is 1 kg or 1 lb washed trimmed and cut in to 4 pieces. I used 1 bag of frozen French cut green beans but you can use any style you please just as long as it is just green beans on the bag.
Add 1/4 of either corn, canola or olive oil to a cast iron skillet. I like these because they cook food the best also when you cook in a cast iron skillet some of that iron gets in to your food that has been cooked in it. Please do not freak out because iron is needed to build a good blood supply by manufacturing hemoglobin.
I added 1 pinch each of coriander and cumin seeds to mortar and pestle then set it aside.
I turned on the stove to high heat and chopped 1 onion or shallot and fried until it was brown. I added the contents from my mortar and pestle then added 1 pinch each of curry powder, garam masala, turmeric red chili powder and pink salt.
I added 1 green chili chopped and deseeded and fried it with 4 cloves of garlic and 1 small piece of ginger I washed peeled and cut, I stirred then added 1 chopped tomato and cooked it down until it is mushy. I added my bag of green beans and let it cook for 20 minutes on low heat. If you are using fresh then cook for 25 minutes or until done.
Enjoy with chapati.
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