| | Directions | | Heat the oil in a frying pan. Add cumin seeds and wait until they start splattering. Add a pinch of Asaphaltida. Add tumeric powder. Add green chili and wait for it to cook for a minute. Add green beans and salt. Reduce heat to low and cover with a lid. Let the beans cook on a low heat with the natural moisture from the beans and the added salt. Once the beans are tender, turn off the heat and garnish it with shredded coconut. |
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| Ingredients | | - |  | 1 package green string beans- cut into quarter inch pieces |
| - | | 1 teaspoon cumin seeds |
| - | | 1 teaspoon olive oil |
| - | | 1 piece ginger- finely grated (1/2 inch piece) |
| - | | 1 green chili- 1 slit inch middle |
| - | | 1 pinch Asaphaltida (available inch Indian grocery stores) (small pinch) |
| - | | 1 teaspoon grated coconut (optional) |
| - | | salt to taste |
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