1 pound fresh green beans, trimmed and cut into 1 inch pieces ¼ cup vegetable oil 1 tablespoon black mustard seed 4 cloves garlic, finely chopped 1 dried red chile pepper, crushed 1 teaspoon salt ½ teaspoon white sugar ground black pepper to taste
Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water. Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.
Bitter Melon too decrease the spicyness take out the green chilies
250 gram of bitter gourd 2 tbsp oil ½ tsp jeera-cumin seed Pinch of hing 2 green chilies 1 tsp fennel powder 1 tsp chili powder 1/8 tsp turmeric 1 tsp coriander powder Salt 1 small onion 1 curry leaf 1-2 tsp lemon juice 1-2 coriander leaves
Wash and slightly peel bitter gourd. Scrape out the seeds. Heat oil and add cumin seeds. Pop thee seeds. Add hing. Then add onion and curry leaf. Sautee until wilted. Add bitter gourd and salt. Cover and cook until half cooked. Add fennel, coriander and chili powder. Cook until soft, if dry add a sprinkle of water. Add coriander leaf and then lemon juice