Name: Green Beans with Tomato (Lilva Nu Shaak)
Yield: Serves 6
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 1 medium-size tomato, cored and cut into ½-inch cubes; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 2 teaspoons coriander seeds, ground; 1 teaspoon cumin seeds; 2 tablespoons canola oil; 1 teaspoon black or yellow mustard seeds; 1 teaspoon cayenne (ground red pepper); 1 teaspoon cumin seeds, ground; 1 teaspoon white granulated sugar; ½ teaspoon ground turmeric; ½ teaspoon ground asafetida; 1 pound green beans, trimmed and cut into ½-inch lengths

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Make sure the green beans you purchase are of top-notch quality. When bent, they should snap with a slight crisp sound. If they are limp, don’t waste your money on them—they may have a fibrous texture when cooked, which will make the experience unremarkable. If you can’t find really good fresh beans, you are better off using a bag of frozen green beans. During the growing season, I have made this curry with yellow wax beans.