| Green Beans with Garlic and Mustard Seeds |
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 Mustard seeds are to southern, south-western and eastern India what cumin seeds are to the north. Used to season just about every savoury preparation, they evoke a hot and nutty flavour once they are heated in oil. Make the most of seasonal green beans by trying out this simple dish. If you want the beans to be softer, parboil them for 5-7 minutes first and then use.
Ingredients:
1/2 tsp brown or black mustard seeds 3 garlic cloves, chopped 2 green chillies, finely chopped 1 onion, finely chopped 400g green beans, topped and tailed 1 tsp ground cumin 1/4 tsp salt Preparation: Heat the oil in a large frying pan over a medium heat. Add the mustard seeds and fry stirring constantly, for 30 seconds, or until they splutter. Watch carefully so they do not burn. Add the garlic, chillies and onion. Continue frying, stirring frequently, for 3 minutes, or until the onion becomes soft. Add the beans and fry for a further 1 minute. Stir in the cumin and salt and continue frying for 2-3 minutes or until the beans are tender then serve with pitta breads and a mango pickle.
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Serves 4
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