These beans are quite the favourite in most Indian kitchens. There are a few varieties to choose which normally differ in colour from purple, black light green and dark green. Whichever colour you choose all of them taste amazing. For this recipe I’ve used the dark green variety.
Now I’ve struggled for a while to find the English name for these beans however you can always find them at Indian vegetable stores or at the Indian vegetable section at most supermarkets.
Ingredients
- A glug of oil
- 2 cloves
- 1 cardamom pod
- 1 small piece cinnamon sticks
- Pinch of mustard seeds
- Pinch of cumin seeds
- 1 sprig curry leaves
- 1 small onion finely chopped
- 1/2 tbsp (7.5ml) garlic & ginger paste
- 1/2 tbsp (7.5ml) mild chili powder or paprika powder (adjust more or less according to heat tolerance)
- 1 tsp (5ml) cumin powder
- 1/2 tsp (2.5ml) coriander powder
- 1/4 tsp Garam masala
- 500g serm washed and ends trimmed then cut into 2.5 – 3cm pieces
- Salt to season
- 1/2 cup water
- 1/2 small tomato finely chopped
- Fresh coriander leaves to garnish
This is how:-)
In a pot, heat the oil along with cloves, cardamom pods and cinnamon sticks.
When the oil is nice and hot toss in the mustard seeds, cumin seeds and curry leaves.
As soon as the seeds pop and leaves splatter – add the onion and bay leaves. Cook until the onions are golden brown.
Spoon in the garlic and ginger paste. Give it a quick stir then,
Toss in the chili powder, cumin powder, coriander powder and garam masala – give this a quick mix.
Throw in the serm – give it a good stir and then add the water.
Cook until the beans softens (add little bits of water at a time until beans are cooked).
Add the chopped tomatoes Cook for a few more minutes.
Garnish with fresh coriander
Serve with rotis or rice