Green Bean Curry
3 tablespoons ghee or clarified butter 1 red onion – cut into thin slices
6 green chillies – halved
1 inch piece of ginger – finely chopped
2 cloves garlic – smashed and finely chopped
1 tablespoon mustard seeds
4 tablespoons freshly grated coconut
400g fresh green beans trimmed and cut
12 fresh curry leaves
1/2 teaspoon turmeric
1 teaspoon red chilli powder
3 chopped tomatoes
salt and pepper to taste


Heat the ghee in a large saucepan or wok over medium heat. Add the mustard seeds and curry leaves.When the mustard seeds begin to pop, add the onion and fry until it is translucent and lightly browned – about three minutesNow add the green chillies, ginger, garlic, turmeric and chilli powder. Cook stirring constantly for about 2 minutes. Stir in the green beans, tomatoes and about a quarter cup of water. Cover and allow to simmer until the green beans are cooked through and tender to the bite. Throw in your grated coconut. Mix well and add salt and pepper to taste.