I discovered this recipe in a middle eastern cookbook long time ago and again found it in another middle eastern cookbook by Suzanne Hussaini . Its a lovely stew made with green beans and tomatoes and loads of garlic. I made mine with less garlic than the original one and used curry leaves and chillies and spiced it up with cumin and a tiny bit of chilli powder.
Recipe : Green Bean Stew, recipe adapted from the recipe, green bean stew from the book When Suzane Cooks by Suzanne Hussaini
250g Green beans,
1 onion, chopped
8 cloves garlic , peeled
4 medium tomatoes
2 tsp tomato paste
1/2 tsp ground cumin
1/4 tsp good quality red chilli paste
1-2 green chillies, slit in half lengthwise
8 curry leaves
1 cup water
oil about 2 tbsp
1 tsp sugar
Wash and string the beans ( important to wash the vegetables thoroughly, you never know how they were handled :P ), cut the beans diagonally and set aside.
Bring a pan of water to boil , once it starts to boil add the tomatoes, whole , switch off heat cover and set aside for 10 minutes. , drain , and cool, under tap water and remove the skin of the tomatoes. ( you can watch a video here on how to skin tomatoes. Cut in half and place in blender along with the garlic and one cup of water. Blend to a puree.
Heat pan with oil, add onions and curry leaves and let it soften a little. Add the tomato mixture , along with spices, tomato paste and chillies.
Stir in the beans, and bring the mixture to a boil then simmer covered for 10 -15 minutes.... till beans are tender.
Taste add salt and sugar. The sugar cuts the sharpness of the tomatoes. The sauce will be reduced and slightly thick.
Enjoy as a side dish with rice .