South Indian Green Bean Curry

Mixed with rice is the best!

This dish is so simple, healthy, and surprisingly full of flavors it was instantly one of my favorite vegetarian South Indian dishes I've had.  One of my best friends' mom makes this at her home and when I had it with some chapati, I began to love vegetarian food.  I've also made this with cauliflower and potatoes and peas curry and they're all great.  I don't really find myself eating green beans or ever buying it unless it is a holiday dinner, but after having some of this, I buy it from time to time to make this dish. 

Ingredients:

1/3 to 1/2 lb fresh green beans, diced into small pieces
1/2 medium onion diced
1 medium sized tomato, roughly diced
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground turmeric
1 tbs olive oil
1 tsp Sambar powder (depending on desired spice)
salt
water

1.  Heat olive oil in a pan and fry mustard seeds, cumin seeds, and turmeric.
2.  Once the seeds start popping in the oil, add diced onions and cook for a few minutes.
3.  Add tomato and and cook a few more minutes.
4.  Add diced green beans, salt, sambar powder and mix well.  Let it cook for 3 minutes.
5.  Taste and season to desired spice and saltiness.
6.  Add about 1 tbs water and cover with a lid, reduce heat, and leave it to cook for about 5 more minutes or until green beans reach desired tenderness.
7.  Serve with rice or roti.