This dish reminds me of my mum’s scrumptious cooking and family lunches. My father always remind us about nutritional benefits of eating green beans. We grew up in a boarding house while schooling. So I’d wait till school holidays to indulge. I guess mom too planned to entertain us with variety of food. I still cherish those days where all four of us will sit together and enjoy scrumptious food. I really miss those special days. Now we are all scattered. Those days my mum teases me telling that I’m a balloon. Because I gain during school holidays and lose weight when I’m back in boarding house.
I never managed to get this dish the way my mom made. But somehow with practice I’ve got it.
Eat more green beans to prevent osteoporosis. Green vegetables are very good source of Vitamin K which is important for bone health. Vitamin K deficiency is associated with low bone mineral density, and an increase in bone fractures. Green beans are good for heart because its high fiber content helps to lower cholesterol. They are also a good source of protein, folic acid, iron, potassium, magnesium and phosphorus.
Print recipe here
1 large onion, thinly sliced
1 tsp of mustard and cumin seeds
2 tbsp curry powder
1 tsp chili flakes
250g Green beans, trim off the edges, and slice diagonallyPinch of turmeric powder
Salt to taste
Handful of curry leaves
½ lemon juice
Heat oil in a large pan, sauté onion and curry leaves. After 2-3 minutes when onion is translucent, add cumin and mustard seeds, curry powder and chili flakes, stir for another minute till aromatic.
Add green beans, turmeric powder and salt; stir well till green beans are coated with spices. Close the lid, cook in medium heat for around 5 minute. Stir occasionally. Once green beans are cooked turn off heat and sprinkle lemon juice.
Serve with rice or as a side dish for your preferred main meal. I served it with Thai red rice to have added benefit of low glycemic lunch.