Bombay Beans

A couple of left over spuds and a bucket of beans was the starting point for last nights dinner.
The beans in the garden are finally ripening. We’ve borlotti beans, runner beans, French beans and cannelini beans, all ready for eating right now so we’re eating beans with everything.
Yesterdays dinner was Indian style French beans with tomatoes also from the garden.
These just picked veggies with their big bold flavours stood well with the spices, complimenting each other rather than being taken over.

Here’s the recipe

Indian Style Green Beans

2 onions
50g ghee
4 cloves garlic – peeled and chopped
a thumb sized piece of ginger- peeled and chopped
1tsp cumin seeds
1tsp mustard seeds
1dsp turmeric
1dsp ground coriander
3 cooked spuds – waxy and not too big and chopped into chunks
3 ripe fatty tomatoes – diced
300g green beans – topped and tailed
salt
chopped coriander

Peel and slice the onions. Heat a medium sized pot and melt the ghee. Stir in the onions, cook them for about 5 minutes then stir in the cumin and mustard seeds, cook 5 minutes more before stirring in the garlic and ginger and cooking for a couple more minutes. Season with a little salt and add the coriander and turmeric, stir to mix with the onions and cook for a few minutes. Add the chopped tomatoes, when everything in the pot is bubbling reduce the heat. Cook until the tomatoes have broken down then simmer gently for about fifteen minutes.

Bring a large pot of water to the boil, add a little salt and the beans. Cook the beans for four minutes then drain and add to the sauce.Leave to cook for a couple of minutes then take off the heat, stir in the chopped coriander and serve.

We ate this with brown basmati rice and a little yoghurt on the side.
Yum!