Adjusting to the new place and a full course load kept us busy throughout the day. It was only in the evening that we would relax a little, chat, catch up and cook. We took turns cooking. We were novices, cooking with recipes, or with a taste in mind. There were accidents and successes and we slowly got better. I will regale you with some of the stories later.
The menu was rather simple in those days, but I look back rather fondly. A and I joined forces a few times a week when it was our turn and it was during those evenings that I perfected this recipe and had it with dal or rajma and rice. It tastes the best when the masala is all soaked up by the potatoes and the beans.
When the summer is in full-swing, I get fresh green beans from farmer's market, and in winter's I use the frozen green beans for the stirfry. It's simple and quick and perfect for a weekday lunch or dinner.
1 lb green beans (chopped) if using frozen it should be about 2 cups
3-4 potatoes, washed and chopped in cubes
1" ginger grated
1 tspoon cumin seeds
1/2 tspoon turmeric powder
1/2 tspoon cumin seed powder
1/4 tspoon red chilli powder
pinch of asafoetida
2 green chillies
salt to taste
3 tbspoon oil
1/2 cup water
Keep the chopped potatoes and beans seperate. Heat oil in a deep pan and temper it with asafoetida. Then add the cumin seeds and the green chillies. Saute for a minute till the aroma comes and then add the ginger and the turmeric powder.
Add the potatoes and saute for 3-4 minutes till potatoes take a glaze. Now add the green beans, cumin seed powder and the chilli powder. Cover and let it cook for 3-4 minutes covered on low heat.. Now add salt, water and let it cook for another 4-5 minutes on medium heat. Do not cover and let the water evaporate.