Green Beans with fresh Coconut

Green Beans - 1 lb, trimmed and chopped into small pieces
Olive Oil - 1 tbsp
Nigella Seeds - 1/2 tsp
Green Chili / Jalapeno - 1 or 2, chopped
Turmeric - 1/4 tsp
Salt
Fresh Coconut - 1/2 cup, grated

Heat a large skillet. Add the oil and the nigella seeds. When the seeds begin to sizzle, add the chopped green chilies. Wait for a couple of seconds and add the chopped green beans.

Sprinkle salt and turmeric. Mix well and cover and cook for a couple of minutes. Remove cover and cook, tossing frequently till the beans are just cooked and still crunchy.

Add the grated fresh coconut and mix well. Cook for a minute more and then remove from heat. Serve hot.

Tangy Green Beans

Another 5 ingredient fix. I came up with this recipe while trying to cook some quick vegetable for A's lunch. Aamchur adds a nice tang to the green beans.

Green Beans - 25, ends trimmed and cut in half
Shallot -1, thinly sliced
Roasted Cumin Powder - 1/2 tsp
Aamchur / Dried Mango Powder - 1 tsp
Olive Oil - 1/2 tbsp
Salt
Water - 1/4 cup

Heat oil in an iron skillet. Add the shallot and saute till it gets slightly caramelised.

Add the green beans, cumin powder and salt. Cook on high flame for a few minutes.

Add water and cover and cook for 3 minutes.

Remove the cover, add aamchur and saute for a minute more. (The beans should remain crunchy and should not be overcooked).

Green Beans Foogath

Adapted from Sanjeev Kapoor's Khazana of Indian Recipes

Green Beans - 1/2 lb, trim both ends and dice finely
Red Onion - 1/2, finely choppes
Green Chillies - 3, finely chopped
Peanut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry leaves - 8
Salt
Grated Coconut - 1/2 cup
Lemon Juice - 1 tsp

Heat oil in a cast iron skillet. Temper with mustard seeds, green chillies and curry leaves.

Add the chopped onion and saute till transparent.

Add the diced beans and salt. Cook covered on a low flame for 5 minutes.

Add the grated coconut and mix well. Cook for a few minutes more. The beans should remain crunchy.

Add the lemon juice and serve hot.

Green Beans with Black Pepper Powder

Adapted from http://kichukhonn.blogspot.com/2010/03/alu-borboti-bhaja-stir-fried-potaoes.html

Green Beans - 1 lb
Red Potatoes - 2
Peanut Oil - 2 tbsp
Turmeric - a pinch
Salt
Nigella Seeds - 1/2 tsp
Fresh ground black pepper

Wash the beans, trim the ends and cut into small pieces. Cut the potato into thin longish pieces.

Heat 1 tbsp oil in a cast iron skillet and temper with nigella seeds. Add the green beans, a pinch of turmeric and salt. Let it cook for 10 minutes, tossing frequently. When the beans are almost done, add fresh ground black pepper to taste. Saute for a couple of minutes more and remove.

In the same pan, heat the remaining 1 tbsp oil till smoking hot. Add the chopped potatoes. Sprinkle a little salt and turmeric. Saute till crisp and brown on all sides. Remove and serve with the sauteed green beans.

Green Beans Almondine (La Madeleine Style)

Fresh tender green beans - 25, ends trimmed
Olive Oil - 1 tbsp
Garlic - 2 pods, finely chopped
Slivered Almonds - 1 tbsp
Roma Tomato - 1 tbsp, finely chopped
Lemon Juice - 1/4th lemon
Salt and Pepper

Boil water in a big pan, toss the beans in the boiling water and cook for 5 minutes. Drain water and immediately run the beans under cold water. Set aside.

Heat olive oil in a cast iron skillet, fry the garlic for a minute. Add the beans, salt and pepper and cook on medium flame for 5 minutes, tossing continuously. Add the slivered almonds, chopped tomatoes, toss well and remove from heat. Add lemon juice and serve hot.

Green Beans with Shallots and Thyme

Green beans - ends trimmed
Shallots - sliced thinly
4 garlic pods - sliced thinly
Slivered Almonds
Thyme
Salt
Pepper
Olive Oil

Boil water is a big pan. Blanch the beans in the boiling water for 2 minutes. Drain water and run cold water on the beans immediately to stop the cooking process and retain the green color. In a cast iron pan, heat olive oil. Cook the garlic slices for a minute and add the sliced shallots. Cook till they are nicely caramelised. Add dried thyme and the beans. Sprinkle salt and pepper and cook on high heat tossing gently. Remove from heat, sprinkle slivered almonds and serve.

Green Beans with Sambar Powder

Green Beans - ends trimmed and chopped into very small pieces
Mustard Seeds
Hing
Curry Leaves
Green Chillies - chopped
Onion - chopped into very small pieces
sambar powder
salt
Oil

Temper oil with mustard seeds and hing. Add chopped green chillies and curry leaves. Then add the chopped onion and cook till it becomes transparent. Add the green beans and cook covered. The beans should not be overcooked and be left a little crisp. When they are half done, add salt and the sambar powder. Cook for a few more minutes and serve hot.