Back after a weekend of fun and celebration, hope everybody had a fun filled and safe Diwali. After all the sweets and savories for the past couple of weeks, today's post is going to be a simple curry with green beans and chickpeas/ garbonza beans or chana. It's very simple to make, goes very well with both rice and rotis, very healthy and nutritious..
Need To Have
- Chopped Green Beans - 11/2 cups
- Cooked Chickpeas - 1 cup
- Onions - 2 medium, chopped
- Tomatoes - 2 medium, chopped
- Garlic - 5 cloves, chopped
- Kasoori Methi - 1 tablespoon, crushed
- Red Chilly Powder - 1/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Cumin Powder - 1/2 teaspoon
- Black Pepper Powder - 1/4 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Salt to taste
Microwave the chopped beans with a little water and salt till cooked. Heat some oil, add the cumin seeds, when it starts spluttering add the onions and garlic and saute for 2 minutes, then add the kasoori methi and mix for another minute.
Now add the chopped tomatoes and saute till it starts to break down, then add the turmeric, chilly and cumin powders along with salt and keep sauteing till the tomatoes become mushy.
Then add the cooked beans and chickpeas and keep mixing for another 5 to 7 minutes, finally add the pepper powder, mix and remove.
The green beans retain the green color, if you cook them in the microwave.
Kasoori Methi is dried fenugreek leaves, available in Indian stores which gives a unique flavor.
I have added only 2 tomatoes as the ones available here are very sour, if you are using plum tomatoes, you can add more.