Beans in Tomato Garlic Sauce

Tender and crisp green beans lightly stewed in a tomato garlic sauce. This beans recipe makes a great side dish with chapatis or rice.

You Need:

• Beans – 250 grams
• Tomatoes – 2
• Garlic chili chutney – 1 tablespoon
• Turmeric powder – 1/4 teaspoon
• Salt – to taste
• Mustard seeds – 1/2 teaspoon
• Mustard oil – 1/2 tablespoon

Tip: Garlic chili chutney adds an instant pop to curries and is a great time-saver. Make a jar of and store refrigerated for later use.

In the picture above (clockwise from left): green beans, tomatoes, garlic chili chutney.

How To Make Beans in Tomato Garlic Sauce:

1. Boil the green beans

Trim the ends of green beans. Cut into 2 inch pieces.

Heat 4 cups of water in an big open pan with half a teaspoon of salt. Add the cut beans to the pan. Boil for 5 minutes.

Let the boiled green beans stand in hot water while you prepare the sauce.

2. Cook the tomato garlic sauce

Chop tomatoes into 1/2 inch cubes.

Heat mustard oil in a pan.

When the oil is hot, add to it mustard seeds. As soon as the mustard seeds splutter, add chopped tomatoes.

Stir around, then fold in a tablespoon of garlic chili chutney.

Add half a teaspoon of turmeric powder and salt to taste – be careful with the amount: remember that the garlic chili chutney as well as the boiled beans also have salt.

When the tomatoes are slightly mushy, drain the boiled green beans and tip them into the pan with the tomato garlic sauce.

Mix well, continue to cook on medium heat. Stir periodically, add some water the beans were boiled in if the sauce looks too dry.

When the green beans are soft and have soaked in the sauce well (about ten minutes), take the pan off the heat.

Beans in tomato garlic sauce is ready.

Serve beans in tomato garlic sauce hot with chapatis or plain rice.

Notes:

Check out other recipes with beans: carrot and beans stir fry, green beans with roasted nuts and cranberries, beans with crushed peanuts and sesame.