Sautéed Green Beans, the Gujarati Way
Ingredients:
- Ingredients:
- 600g fresh green beans
- 2 cloves of garlic, crushed
- 1 tbsp light olive oil
- 1 tsp black mustard seeds
- ¼ tsp fenugreek seeds
- ½ tsp asafoetida (hing)
- 1 tsp ground cumin
- 2 Surya Prana Nutrition's Organic Turmeric & Black Pepper with Turmeric Extract Capsules
- ½ tsp chilli powder
- 1 tsp sea salt or Himalayan pink salt
- 1 ripe tomato, finely chopped
- 100g frozen peas
- 1 tbsp toasted sesame seeds
- 2 tbsp fresh coriander leaves, chopped
SAUTÉED GREEN BEANS, THE GUJARATI WAY
This recipe has been quietly passed down through generations in our family's kitchen. Known as 'pausho' in our home, it represents the gentle wisdom of Gujarati cooking - where simple ingredients come together to create something special.
The recipe begins with 'vaghar', the tempering of spices. As mustard seeds warm in the oil and release their aroma, followed by the subtle notes of fenugreek seeds and asafoetida, the kitchen fills with familiar scents of home. Our Surya Prana Nutrition's Turmeric and Black Pepper with Turmeric extract blends naturally with these traditional spices.
This family recipe shows how Gujarati cooking transforms everyday vegetables through careful preparation and well-chosen spices. Served alongside fresh millet and fenugreek roti and a seasonal kachumber, it creates a meal that reminds us of countless family dinners and the quiet knowledge passed from one generation to the next.
Method:
- Method:
- Begin by trimming and finely chopping the green beans into uniform pieces.
- Heat oil in a heavy-bottomed pan over medium heat. Add the mustard seeds, fenugreek seeds, and hing. Allow the spices to warm and release their aroma.
- Once the spices are fragrant, add the chopped green beans, followed by the contents of the turmeric capsules (or turmeric powder), cumin powder, chilli powder, crushed garlic, chopped tomato, and salt.
- Toss all ingredients thoroughly, ensuring the beans are evenly coated with the spice mixture. Cover with a lid and cook for 8-10 minutes over medium heat, stirring occasionally to prevent sticking.
- Add the frozen peas and cook for a further 3 minutes until bright green and tender-crisp. Fold in the pre-toasted sesame seeds.
- Finish with a generous sprinkle of fresh coriander leaves.
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- Toast sesame seeds in a dry tawa or frying pan until golden and fragrant. Allow to cool before using.
- For best results, choose fresh, crisp green beans.
- The warming of spices in oil (vaghar) is an essential step - it releases their flavor and creates the foundation of the dish.
- Adjust chilli powder to your preferred level of heat.
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