1 pound green beans
2 large potatoes
1 medium tomato, diced
2 teaspoons ginger, finely diced
2 teaspoons jalapeño, minced
2 tablespoons olive oil
Several shoots of parsley or cilantro
1 medium onion
5 cloves garlic
1 1/2 teaspoons salt
1/2 teaspoons red chili flakes
1 teaspoons coriander powder
1/2 teaspoons turmeric
Method
1. Wash the green beans and dice them into 1/2-inch pieces.
2. Peel the potatoes and dice them into 1-inch square pieces. Wash and set aside.
3. Fry ginger in 2 tablespoons oil on high heat, until golden.
4. Use the onions, garlic, and spices to make the onion-garlic paste, as detailed in a previous post.
5. Add diced tomatoes and sauté until the oil separates from the paste.
6. Add washed vegetables and fold them very well in the paste. Cover and keep it on medium fire for a few minutes. Transfer it onto the tawa (skillet), with controlled heat under it. Stir it once or twice. Turn the heat down when potatoes are soft.
Serve hot with chapatti and raita. Enjoy!
