Spiced Green Beans
2 tbsp sesame seeds
3 tbsp ghee
half teasp black mustard seeds
6 cloves garlic, peeled and finely chopped
1-2 dried red chillies, roughly chopped
half a teasp turmeric
1 teasp coriander
460g green beans, topped, tailed, diced
salt to taste
1 tbsp dessicated coconut
Heat a pan over medium heat, add the sesame seeds and brown lightly. Be vigilant, DO NOT BURN!! Remove to a plate and leave.
Heat ghee in a pan over medium heat and add the mustard seeds. When they start to pop, add the garlic and brown a little. Add the red chillies and spices, stir and add the beans and salt. Stir to mix, reduce heat to as low as possible, cover pan and cook until beans are tender, stirring now and then. Maybe this will take 15-20 minutes. Grind the sesame seeds and the coconut according to your preferred technology and mix into the beans. Serve.
Note: zucchini for beans are a fine substitute. In this permutation, I added a little water and brought the mixture to the boil before reducing to low heat and covering the pan. That worked well.