Beans

Ingredients

• 250 grams beans (Use green beans or French beans; fresh and firm ones work best)
• 1 litre water (Enough to fully submerge the beans when boiling)
• 1 teaspoon salt (Added to the boiling water to make it saline)
• 0.5 teaspoon ground turmeric (Used to coat the boiled beans before frying)
• 2 tablespoons oil (Use a neutral cooking oil such as mustard oil or vegetable oil)

Instructions

1. 1Rinse the beans under cold running water. Cut off both ends of each bean with a knife. Run your fingers along the two edges of each bean to check for tough fibres or strings. If you find any, peel them away by pulling from the cut end downward. This ensures the beans are tender and pleasant to eat.
2. 2Pour 1 litre of water into a medium saucepan and bring it to a rolling boil over high heat. Add 1 teaspoon of salt to make the water saline — this seasons the beans from the inside as they cook. Add the trimmed beans to the boiling water and cook for 5 to 7 minutes, or until the beans are just tender but still have a slight bite. Do not overcook them. Drain the beans through a colander and set aside.
3. 3Place the drained beans into a bowl. Sprinkle 0.5 teaspoon of ground turmeric evenly over the beans. Toss or gently turn the beans with a spoon or your hands until they are evenly coated with the turmeric. This step is called smearing in the original recipe and ensures the turmeric flavour and colour are distributed across each bean before frying.
4. 4Heat 2 tablespoons of oil in a frying pan or skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the turmeric-coated beans in a single layer. Fry for 3 to 5 minutes, turning the beans occasionally with a spatula, until they develop a light golden colour and the turmeric has cooked into the surface. Remove from heat and serve immediately as a side dish.