A good vegetable side dish. Fancy beans, but worth the effort.
250g green beans
1 tsp vegetable oil
1 tsp cumin seeds
1 green chilli, deseeded and chopped
200g baby corn
½ tsp ginger pulp
2 tbsp water
2 tbsp desiccated coconut
½ tsp garam masala
1 tbsp fresh coriander, chopped
Lemon juice to serve
Blanch the beans in a saucepan of boiling water for 2 minutes, then drain. Top nod tail, slit lengthways, and cut in half.
Heat the oil in a pan, the add the cumin seeds. When they start to crackle, add the green chilli. After 3 seconds add the green beans, baby corn, ginger and seasoning to taste.
Sprinkle with water. Reduce the heat, cover and cook for 3-4 minutes.
Uncover and sprinkle with the coconut, garam masla and fresh coriander. Serve hot while the beans and still crunchy.