Indian home-style cooking often features dishes like this one—where vegetables are cooked simply without too much spice and sauce. Green beans are commonly eaten all over India, where they are often referred to as French beans. One seldom sees this versatile vegetable on restaurant menus, though. You can buy trimmed beans or trim them yourself—simply cut off the ends and remove the strings from the sides. To grate a tomato, cut it in half and grate the cut sides on the large holes of a grater, discarding the skin.

Serves 4

Instructions:

1. Warm 2 tablespoons of vegetable oil or corn oil in a heavy-based frying pan on high heat and add the mustard seeds. When they pop, add the onion. Cook for 3–4 minutes (still on high heat), until the onion begins to change color, then reduce the heat and cook for a further 2–3 minutes, until soft.
2. Tip in the turmeric and chili powder and cook for a couple of minutes, then stir in the green beans. Pour in the tomatoes and season with salt.
3. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes, or until the beans are cooked. Add the cashews, remove from the heat, and serve hot.