Green Beans and Gadra Curry (Oil-free)

Preparation time:  10mins    Cooking  time: 30mins       Serves:  4

• 500g green beans – trimmed and sliced 
• 1 cup (250ml) gadra beans – boiled until soft but still firm
• 1/4 tsp black mustard seeds
• 2 cloves
• 2 small pieces cinnamon sticks
• 1 star anise 
• 1/4 tsp cumin seeds 
• 2 cardamom pods 
• Pinch of fenugreek seeds 
• 2 sprig curry leaves  
• ½ small onion  finely chopped 
• 1 bay leaf
• 1 tbsp (15m) garlic & ginger paste
• 1-2 tbsp (15ml-30ml) mild  chilli powder or paprika powder (adjust quantity to heat tolerance)
• 1 tsp (5ml) coriander powder 
• 1 tsp (5ml) cumin powder 
• 1/2 tsp (2.5ml) garam masala 
• 1/2 tsp (2.5ml) turmeric powder 
• Salt to season 
• Hot water for cooking 
• 30ml cup chopped tomatoes (I used canned tomatoes)
• Fresh coriander to garnish 

Let’s get cooking:-)

Heat your pot over medium to hot heat.  When your pot is nice and hot, toss in the black mustard seeds as soon as the seeds start to pop, turn down the heat, then add the  cloves, cinnamon sticks, star anise, cumin seeds, cardamom pods, fenugreek seeds and curry leaves.  

Add a ¼ cup water – give the pot a swirl.   

Then toss in the onions, bay leaves and garlic & ginger paste. Give it a quick stir. Turn up the heat.  

Let the onion braise in the water. When the water dries out –   keep adding a splash of water until the onions are soft and golden brown. 

Turn down the heat.  Make sure there is no water in the pot.  Toss in the  chili powder, coriander powder, cumin powder, garam masala and turmeric powder.  Stir for 30 seconds without water then pour in quarter cup water.

Toss in the green beans, gadra beans and salt – give it a good stir.  Add another ¼  cup of water, cover with a lid and cook on medium heat.  

Should the water dry out, add more when necessary.  Cook for about 10-12 minutes (if you like you beans softer, cook for a longer time)  

Throw in the chopped tomatoes – cook for another 5 minutes.  

Turn off heat – garnish with fresh coriander.