Ingredients
2 Tablespoons olive oil
1/2 -inch cube peeled ginger, sliced thin
1/2 Teaspoon black or yellow mustard seeds
1 Pound green beans
Quarter cup water
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 teaspoon sea salt
Juice of 1 lemon
2 Tablespoons minced fresh cilantro
Preparation
Saute mustard seeds and ginger in olive oil over moderate heat until seeds being to pop. Add beans, stir fry over medium heat for about 5 minutes. Add the water, cover tightly, simmer for about 5 minutes. Remove lid when most of the water has evaporated. Add remaining ingredients except lemon juice, and continue cooking until beans are slightly crispy. Add lemon juice just before serving. Serve warm.
