I’m always looking for new ways with runner beans as we have a glut on the veg patch from July to September.
This side dish would go well with fish
2 tbsp groundnut oil
1 tsp black mustard seeds
10 fresh curry leaves (optional)
2 red chilli, thinly sliced
1 tbsp grated ginger
1 garlic clove, grated
1/4 tsp turmeric
500g runner beans, finely shredded
In a large frying pan over a medium heat, add the oil. When the oil is hot, add the mustard seeds and lightly crushed cumin seeds and stir for 1-2 minutes or until they start popping. Be careful not to let them burn.
Lower the heat a little and add the curry leaves, sliced chilli, turmeric, ginger and garlic and cook for 1 minutes stirring all the time. add the beans a splash of water and stir fry for 4-5 minutes. Sprinkle with some coriander and serve.
Ideal with:
Ingredients
- 2 tbsp groundnut oil
- 1 tsp black mustard seeds
- 10 curry leaves
- 1 tsp cumin seeds lightly crushed
- 2 red chilli thinly sliced
- 1 tbsp ginger grated
- 1 clove garlic grated
- 1/4 tsp turmeric
- 500 g runner beans finely shredded
Instructions
- In a large frying pan over a medium heat, add the oil. When the oil is hot, add the mustard seeds and lightly crushed cumin seeds and stir for 1-2 minutes or until they start popping. Be careful not to let them burn.
- Lower the heat a little and add the curry leaves, sliced chilli, turmeric, ginger and garlic and cook for 1 minutes stirring all the time. add the beans a splash of water and stir fry for 4-5 minutes. Sprinkle with some coriander and serve.
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