GREEN BEAN SUBJI

Ingredients

• 2 cloves garlic, chopped
• 4 cups green beans, chopped
• 1 inch piece fresh ginger, peeled and chopped fine
• 1 tbsp shredded coconut
• 2 tbsp fresh cilantro, chopped
• 1/3-cup water
• 2 tbsp safflower oil
• ½ tsp cumin seeds
• ½ tsp black mustard seeds
• ¼ tsp turmeric
• 1-pinch hing
• ½ medium onion, chopped
• ½ tsp masala powder
• ½ tsp salt.

Method –

Snap off the ends of the beans and slice on the diagonal into very small pieces (about ¼ inch long). Wash the beans twice. On the other hand peel the garlic, ginger, coconut, cilantro and little water in a blender. Set aside.

Heat the oil on a medium heat saucepan. Add the cumin seeds, mustard seeds and hing. When the seeds pop up, add the turmeric, masala powder and chopped onions. Stir until the onion is soft and get brown. Add the blended mixture, salt and green beans. Cover and simmer on low heat until just tender, this takes about 10 minutes.

Medicinal value –

Green beans themselves are sweet, astringent and cooling. They help provoking agni, but can disturb Vata dosha if eaten in excess. They have a tendency to produce gas and constipation. Since it is been mixed up with hing, cumin seeds it wont affect Vata dosha in a great manner. However Vata prakriti person should eat it with caution.

This is good for throat, lungs and Pitta disorders.

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