Author Notes: 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).
NB: works well on children.
pound fresh green beans
teaspoon tumeric powder
teaspoons soy sauce
teaspoon black mustard seeds
tablespoons slivered almonds (optional, but ideal)
tablespoons olive oil
- Wash green beans and snip off the ends.
- Blanch the beans in boiling water for one minute, then place in cold water. If you're estimating, aim under versus over.
- Add some olive oil to the non-stick pan on medium-high heat and add beans, ensuring that you shake off any excess water.
- Lower the flame briefly and sprinkle on tumeric powder. Use a spatula to toss the beans to ensure an even coating.
- After roughly 30 seconds, add soy sauce and a tablespoon of water. (Water is optional, but may help in distributing the soy sauce.
- Increase the flame to high and cook until the soy sauce begins to caramelize, roughly 90 seconds.
- Add slivered almonds and allow to toast for a half a minute before placing in a serving dish (not pictured).