Tuesday, April 29, 2014

Stir-Fried Green Beans with Onions, Tomatoes & Black Pepper

The crowning touch to these green beans is the freshly ground black pepper cooked along with the green beans and used as a garnish. The green beans need to be blanched (step 1) only if they are mature. The young and tender green beans cook up really easily as they simmer. Adding water is not necessary because the onions and tomatoes release enough moisture to cook the beans.


1 lb. green beans, cut in 1" lengths
4 Tbsp. vegetable oil
½ tsp. kalonji/kalo jeera/nigella seeds
2 large onions, sliced
2 large tomatoes, chopped
salt to taste
1 tsp. black pepper, or to taste

  1. If necessary, blanch green beans in boiling salted water for 5 minutes, drain and set aside.
  2. Heat oil in a skillet over medium-high heat and sputter kalonji seeds. 
  3. Add sliced onions and stir-fry until translucent.
  4. Add tomatoes and simmer over medium heat until tomatoes break down.
  5. Add green beans, salt and black pepper, stir well and simmer until tender.
  6. Adjust salt to taste and garnish with more freshly ground black pepper.
  7. Remove from heat and serve with steamed Basmati rice or chapatis.

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