Indian-inspired turmeric and mustard seeds brighten up these green beans, while the caramelized soy sauce adds a touch of warmth. The colors and flavor pair particularly well with salmon, though it can be enjoyed equally alongside a steak.
This is one of the first indian dishes that I learned from my dad, who is originally from Bombay, but has quite a knack for blending spices with flavors from all parts of the world. Don't worry too much about spice measurements, the key is to move quickly to avoid overcooking the green beans. Most importantly, just be sure to use fresh green beans (if they are floppy, hold out until you get some good ones).