Garlic Tomatoes With Green Beans

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Garlic Tomatoes With Green Beans

Koot

 

Makes 6 servings

2 tablespoons vegetable oil

1 teaspoon brown/black mustard seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

8 large garlic cloves, peeled and thickly sliced,

about 1/2 cup

1 pound plum tomatoes cut into wedges

1 teaspoon garam masala

Crushed red pepper (optional)

1/2 pound green beans, trimmed and cooked as for salad

Juice of 1/2 lemon

1/2-teaspoon coarse salt

 

In a large frying pan over medium-high heat, warm the

oil. When hot, add mustard seeds and cover the pan.

The seeds will pop and sputter. When the mustard seeds

stop sputtering, about 15 seconds, uncover and add the

cumin, fennel and garlic. Cook, stirring, until the

garlic is slightly brown.

 

Add the tomatoes and garam masala and crushed red

pepper; mix well. Cook tomatoes, without stirring, for

2 minutes. Carefully stir and turn the tomatoes, lemon

juice and salt and continue cooking until they are

soft but still hold their shape, about 4 minutes.

Reduce heat, as necessary, to ensure the tomatoes are

not sticking and burning.

 

Fold in the green beans, lemon juice and salt. Cook

until heated through. Check and correct seasonings.

Serve hot, at room temperature or cold.