Unlike Indian food at restaurants, the meals cooked at home are much healthier. A protein dish like daal or chicken curry, paired with a side of stir-fried vegetables, makes for a satisfying and balanced meal.

Typical vegetables I use for stir-fry include seasonal fresh green beans, carrots, beets, squashes, cauliflower, and cabbage. My favorite, though, is any type of green beans. I tend to pick whatever looks good at the farmer’s market. For this recipe, I used Romano beans.

Ingredients

• 2 cups chopped Romano beans
• 2 Tbsp olive oil, for sautéing
• 1 tsp whole cumin seeds
• 1 tsp crushed or chopped garlic
• ½ tsp crushed red chilies (adjust per your spice tolerance)
• Salt, to taste

Method

Wash and cut the beans to your desired length. In a sauté pan, heat the oil and add cumin seeds, garlic, and crushed chilies. Let them sizzle until the garlic is cooked through and fragrant. Add the chopped beans and salt. Stir well to combine. Cover and cook until tender, checking frequently and stirring occasionally.
If the mixture begins to stick or burn, add a splash of water to help it cook through more quickly.

Additional Tips:

You can swap the garlic-cumin seasoning for mustard seeds if you prefer. And feel free to skip the chilies if you’re aiming for a milder dish. You can also just use chilies and garlic and omit cumin.

Suggested Accompaniments

It’s versatile enough to complement a variety of main courses. It makes a lovely side dish alongside rice and curry or served with fried, baked or grilled meats.

Give this recipe a try—I’d love to hear what you think!